Composition containing gamma-aminobutyric acid and method for improving cognitive function, mood, and alertness.

Abstract

This disclosure provides compositions and methods for improving human cognitive function, mood, and / or arousal. In one embodiment, the method comprises administering an edible composition to a person in need of improvement in condition, the composition comprising a combination of gamma-aminobutyric acid and caffeine. The edible composition has a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1.

Description

[Technical Field]

[0001] This application was filed on 1 March 2024 as a PCT international patent application and claims the interests and priority of U.S. Provisional Patent Application No. 63 / 488,267 filed on 3 March 2023, the entire disclosure thereof of which is incorporated herein by reference.

[0002] Introduction This disclosure generally relates to edible compositions, beverages, and methods for improving a human condition, function, or ability. [Background technology]

[0003] Studies have shown that caffeine has consistent effects on an individual's cognitive function, mood, and alertness. However, caffeine alone does not affect all aspects of cognitive function; for example, caffeine shows limited improvement in attention and inconsistent effects on working memory.

[0004] Gamma-aminobutyric acid (GABA) is a well-known amino acid that functions as an inhibitory neurotransmitter in the central nervous system. GABA is known to reduce the ability of nerve cells to receive, create, or transmit chemical messages to other nerve cells, which is associated with its calming effect on individuals. This neurotransmitter is thought to play a crucial role in controlling or reducing stress and anxiety in humans. While GABA has been studied for its effects on relaxation, stress reduction, cognitive effects, and arousal induction, significant results have been observed with high doses (such as 800 mg).

[0005] The presence of caffeine may inhibit the production of gamma-aminobutyric acid (GABA) in the brain. Therefore, while caffeine may have positive effects on certain cognitive functions, it may inhibit GABA production, potentially reducing certain beneficial effects on cognitive work, mood, and alertness. [Overview of the project] [Problems that the invention aims to solve]

[0006] Therefore, there is a desire to provide new compositions and beverages that can further improve cognitive function, mood, and alertness compared to conventional caffeinated or decaffeinated products. Furthermore, there is a desire for methods to improve cognitive function and / or alertness using these compositions or beverages for specific target groups that require them. There is also a further desire for methods to improve cognitive function, mood, and / or alertness using compositions or beverages having identified components and their optimal concentrations.

[0007] This disclosure provides edible compositions, beverages, and methods that satisfy the above requirements. [Means for solving the problem]

[0008] In some embodiments, the disclosure relates to an edible composition comprising gamma-aminobutyric acid and caffeine, wherein the composition has a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1. In some embodiments, the edible composition is a manufactured food product.

[0009] In some embodiments, the composition comprises gamma-aminobutyric acid or its functional analogues, derivatives, or variants, and caffeine or its functional analogues, derivatives, metabolites, or variants. While caffeine intake is generally known to have beneficial effects on human health, such as improved performance, reduced fatigue, and reduced irritability, excessive caffeine intake can cause caffeine intoxication (caffeineism). This disclosure is the first to demonstrate that balanced doses of caffeine and gamma-aminobutyric acid have a synergistic effect in improving positive health benefits related to cognitive function, mood, and / or alertness, compared to caffeine alone or gamma-aminobutyric acid alone.

[0010] In some embodiments, the composition has a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1, or about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:1.

[0011] In some embodiments, the composition has a total caffeine content of about 0.001 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%.

[0012] In some embodiments, the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg, or about 60 mg to about 75 mg per serving.

[0013] In some embodiments, the gamma-aminobutyric acid content in the composition is 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to about 80 mg, or about 40 mg to about 70 mg, or about 50 mg to about 60 mg.

[0014] In some embodiments, the composition has a total gamma-aminobutyric acid content of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%.

[0015] In some embodiments, the composition further comprises sweeteners. Examples of sweeteners include, but are not limited to, stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinlin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muk Examples include rhodiosides, flomisoside I, periandrin I, abrusoside A, and cyclocarioside I; sugar alcohols, such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

[0016] In some embodiments, the composition further comprises at least one additive and / or at least one functional component.

[0017] In some embodiments, the composition is in the form of a drinkable liquid, concentrated, dried, or semi-dried substance. In some embodiments, the composition is in the form of a gum, gel, tablet, capsule, granule, cube, or dried powder.

[0018] In some embodiments, the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, plant-based protein beverages, plant-based beverages, sports drinks, and energy drinks.

[0019] In some embodiments, the composition has a Brix value of about 3 to about 25 degrees, or about 5 to about 20 degrees, or about 7 to about 15 degrees.

[0020] In some embodiments, the composition includes a coffee product selected from the group consisting of: coffee extract, coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, water-soluble coffee, coffee oil, coffee aroma, dried green coffee extract, wet green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof.

[0021] In some embodiments, the composition includes a tea product selected from the group consisting of: water-soluble tea product, tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof.

[0022] In some embodiments, caffeine and / or gamma-aminobutyric acid are derived from a natural source, and the natural source is a plant selected from the group consisting of coffee, tea, yerba mate, guayusa, yaupon, guarana, cocoa, cola, green tea, white tea, oolong tea, black tea, or any combination thereof.

[0023] In some aspects, the present disclosure relates to a beverage comprising gamma-aminobutyric acid and caffeine, the beverage comprising from about 0.001 wt% to about 5 wt% caffeine; and from about 0.001 wt% to about 2.5 wt% gamma-aminobutyric acid, and the weight ratio of gamma-aminobutyric acid to caffeine is from about 1:50 to about 10:1.

[0024] In some embodiments, the present disclosure relates to a method of improving a human condition, the method comprising administering to a human in need of improvement of the condition any of the compositions or beverages described herein. Improvement of the human condition includes, but is not limited to: improvement of cognitive function; reduction of mental fatigue, improvement of wakefulness, improvement of concentration, improvement of attention accuracy and / or speed, improvement of ability accuracy and / or speed, improvement of memory (e.g., working memory, speed and / or accuracy of episodic memory), improvement of mood, reduction of stress, reduction of anxiety, improvement of calmness, improvement of tranquility, improvement of relaxation, improvement of mental ability, reduction of headache, or any combination thereof.

[0025] In some embodiments of the method, the condition is improved after a certain period of administration, the period being at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes, or at least about 150 minutes, or at least about 180 minutes, or at least about 210 minutes, or at least about 240 minutes, or at least about 270 minutes, or at least about 300 minutes.

[0026] The composition is administered to a human one or more times per day.

[0027] In some embodiments of the method, the composition administered to a human comprises at least 15 mg, at least 25 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg, at least 175 mg, at least 200 mg, at least 250 mg of caffeine. In some embodiments, the composition administered to a human comprises at least 5 mg, at least 10 mg, at least 15 mg, at least 20 mg, at least 25 mg, at least 35 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg of gamma-aminobutyric acid.

[0028] Definition and Interpretation of Selected Terms As used herein, "weight percent," "wt%," "percent by weight," "weight %," and their variations refer to the concentration of a substance obtained by dividing the weight of the substance by the total weight of the composition and multiplying the result by 100. It should be understood that as used herein, "percent" and "%" are intended to be synonymous with "weight percent," "weight %," etc.

[0029] In this specification, "g" represents grams; "L" represents liters; and "mg" represents milligrams (10 -3 "grams" represents a unit of measurement; "mL" or "cc" represents a milliliter (10 -3 It represents a liter. 1 μL is 1 microliter (10 -6 (liter). The units "g / 100g", "g / 100mL", or "g / L" are units of concentration or content of a component in a composition. 1 "mg / L" is 1 ppm (parts per million). "Da" refers to the dalton, which is the unit of molecular weight; 1 Da is 1 g / mol. The unit of temperature used herein is Celsius (°C).

[0030] The term "approximately" is used in conjunction with a numerical value to include the normal variation in measurements as expected by those skilled in the art, and is understood to have the same meaning as "approximately," covering typical error ranges such as ±15%, ±10%, ±5%, ±1%, ±0.5%, and even ±0.1% of the stated value. The term "approximately" also includes quantities that differ due to different equilibrium conditions of compositions resulting from a particular initial composition. Whether modified by the term "approximately" or not, the claims include quantities equivalent to quantities.

[0031] It should be noted that, as used herein and in the appended claims, the singular forms “a,” “an,” and “the” include plural references unless explicitly indicated otherwise. For example, a reference to a composition containing “compound” includes having two or more compounds, either identical or distinct from one another. Also, it should be noted that, as used herein, the term “or” is generally used in the sense of “and / or,” unless explicitly indicated otherwise. “And / or” as used herein refers to and encompasses all possible combinations of one or more of the related enumerated items, and the absence of any combination that may be interpreted alternatively (as “or”).

[0032] For brevity and conciseness, any range of values ​​specified herein shall be interpreted as support for any subranges that intend to include all values ​​within the range and have endpoints that are real values ​​within the specified range. As an example for illustrative purposes, the disclosure herein for the range 1–5 shall be considered support for all of the claims for the ranges 1–5;1–4;1–3;1–2;2–5;2–4;2–3;3–5;3–4; and 4–5.

[0033] The term “substantially” is used herein to describe the degree of inherent uncertainty that may arise from any quantitative comparison, value, measurement, or other expression. The term “substantially” is also used herein to describe the extent to which a quantitative expression may deviate from a stated baseline without causing a change in the fundamental function of the subject matter in question.

[0034] The term “substantially absent” may refer to any component that is not present in or is substantially absent from the compositions of this disclosure. Where “substantially absent” is used, it is intended that the component is not intentionally added to the compositions of this disclosure. The use of the term “substantially absent” for a component may allow that component to be present in the compositions of this disclosure because it is present in trace amounts in another component. However, when a composition is said to “substantially absent” a component, it should be recognized that only trace or minimal amounts of that component are permitted. Furthermore, when a composition is said to “substantially absent” a component, it should be understood that even if the component is present in trace or minimal amounts, that component does not affect the effectiveness of the composition. If a component is clearly not included herein, or if the possibility of including that component is not described herein, it should be understood that the compositions of this disclosure may not substantially include that component. Similarly, the clear inclusion of a component allows for its clear exclusion, thus enabling compositions to substantially not include the explicitly described components.

[0035] As used herein, the terms “comprise,” “comprises,” and “comprising” specify the presence of the described features, integers, steps, operations, elements, and / or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof.

[0036] As used herein, the transitional phrase “essentially from” means that the scope of the claims is to be interpreted as encompassing any specific substance or step detailed in the claims that does not materially affect the fundamental and novel properties of the claimed disclosure. Accordingly, as used in the claims of this disclosure, the term “essentially from” is not intended to be interpreted as equivalent to “includes.”

[0037] As used herein, the terms “increase,” “grow,” “increased,” “strengthen,” “enhance,” “boost,” and “strengthen” (and their grammatical variations) represent an increase of at least about 1%, 5%, 10%, 15%, 25%, 50%, 75%, 100%, 150%, 200%, 300%, 400%, or 500% or more compared to the control.

[0038] As used herein, the terms “reduce,” “decrease,” “decrease,” “reduce,” and “lower” (and their grammatical variations) represent a reduction of, for example, at least about 1%, 5%, 10%, 15%, 20%, 25%, 35%, 50%, 75%, 80%, 85%, 90%, 95%, 97%, 98%, 99%, or 100% compared to a control. In certain embodiments, the reduction may result in zero or essentially zero (i.e., a small amount, e.g., less than about 10%, or less than 5%, or even less than 1%) of detectable activity or quantity.

[0039] As used herein, the term “beverage” means any drinkable liquid or semi-liquid, including, for example, water, flavored water, soft drinks, fruit drinks, tea-based beverages, juice-based beverages, jelly drinks, carbonated or non-carbonated beverages, and alcoholic or non-alcoholic beverages. In some embodiments, the beverage powder may first be mixed with any drinkable liquid or semi-liquid to form a beverage.

[0040] As used herein, “gamma-aminobutyric acid,” “γ-aminobutyric acid,” or “GABA” refers to the same compound and may be used interchangeably throughout this disclosure. Gamma-aminobutyric acid refers to a naturally occurring amino acid that acts as an inhibitory neurotransmitter in the brain. Gamma-aminobutyric acid is synthesized in the brain and is also present in some foods. More specifically, GABA is the product of the decarboxylation of glutamate by glutamate decarboxylase (GAD). While gamma-aminobutyric acid is naturally present in some foods, it can also be produced by known biotransformation processes, including the conversion of glutamate to gamma-aminobutyric acid using certain bacterial strains, or other naturally occurring fermentation processes in certain foods.

[0041] As used herein, the terms “cognitive function” or “cognition” generally refer to aspects of an individual’s psychosocial expression. Cognitive functions relate to several mental abilities, including learning, thinking, reasoning, memory, problem-solving, decision-making, focusing, concentration, and attention.

[0042] As used herein, the term “attention” refers to the ability to direct and concentrate cognitive activity on a specific stimulus. Attention is the mental capacity or power to concentrate. Sustained attention refers to a state in which attention must be maintained over a period of time.

[0043] As used herein, the term “arousal” refers to a mental state of heightened and sustained attention, a vigilant and alert mental state, or a mental state of rapid perception and / or action. Arousal is being vigilant, attentive, mentally responsive, insightful, and quick.

[0044] As used herein, the term “mental fatigue” refers to a state of consciousness that describes various distresses associated with mental exhaustion. Such mental fatigue may manifest as somnolence (decreased arousal) or a general decrease in attention (not necessarily sleepiness). Mental fatigue may also be described as a decrease in the level of consciousness. Mental fatigue can be caused by sustained mental effort or attention to a particular task, as well as high levels of stress or emotion. Essentially, any mental process that becomes overloaded can cause mental fatigue.

[0045] As used herein, the term “mood” refers to a state or quality of sensation (a state of emotion) at a particular time. Mood differs from simple emotions in that it is not specific, not focused, and is unlikely to be triggered by a particular stimulus or event. Mood generally has a positive or negative allure. Mood is an internal, subjective state.

[0046] As used herein, the term "relaxation" refers to the act of relaxing or the state of being mentally relaxed.

[0047] As used herein, the term “juice product” refers to beverage products made from juice or a combination of juice and water or other ingredients for the nutrition, health maintenance, health promotion, and / or recreational purposes of humans and / or animals. Particularly preferred juice products include those consumed by humans. “Juice” refers to the liquid found in nature from plant materials, or a diluted form of such liquid. As used herein, juice is not produced by solubilizing plant materials. “Extract” refers to a raw material that is drawn or forcibly extracted from plant material by means of heat, chemical means, or high pressure means, etc. Extracts may be liquids, but are not naturally found in plant form in liquid form, and rather are combinations of chemical components not naturally found in plant liquids.

[0048] As used herein, the term “nutrient” refers to a compound or mixture of compounds that is ingested and provides nutritional benefits to an individual who ingests the compound or mixture of compounds. Accordingly, as used herein, the term “nutrient” specifically includes compounds or mixtures of compounds (e.g., polysaccharides) that supply energy through metabolism and interact with the nervous and / or immune system to modulate, or preferably stimulate, the nervous and / or immune system (e.g., caffeine), or compounds or mixtures of compounds that provide protective functions (e.g., polyphenols as antioxidants).

[0049] As used herein, the term “serving” includes “serving,” “serving amount,” or “daily serving,” and “serving dose / dosage,” “administration,” “administration dose / dosage,” and “administration unit.” “Serving” has its typical meaning as used in the art and / or represents the amount of a composition administered, for example, as a single meal, or at a single moment of ingestion, such as before, during, and / or after a meal, and before bedtime. If the composition of the Disclosure is a powdery, reconstituteable composition or a concentrated form, a single serving amount of the powder or concentrated composition is preferably mixed with a carrier such as water, preferably about 50 to 500 ml, 100 to 400 ml, preferably 100 to 300 ml, more preferably 150 to 250 ml, for example, about 240 ml. If the composition is provided in the form of a ready-to-drink liquid composition, a single serving corresponds to the above amounts of liquid and dry matter and preferred amounts, for example, about 120 ml to about 480 ml (about 4 ounces to about 16 ounces), or about 180 ml to about 360 ml (about 6 ounces to about 12 ounces), or about 240 ml to about 300 ml (about 8 ounces to about 10 ounces). A daily serving of the composition of this disclosure includes at least one serving per day. The daily dose may also be administered in, for example, two or more servings, or three or more servings. In this case, the serving amount is preferably adjusted accordingly. Furthermore, the amount of composition that needs to be administered to achieve the beneficial effects of this disclosure can be adjusted according to the specific subject who wishes to enjoy the beneficial effects described herein. For example, one serving of the composition may be taken in the morning, and another serving may be taken in the afternoon, evening, or before bedtime. A single serving may be taken at breakfast, or administered at dinner, or after dinner before bedtime. A single serving of the composition of this disclosure may be part of or in the form of breakfast for a human subject. Similarly, the preferred dry weight, weight percentage, or weight percentage of any material or component of the composition may be determined based on the serving amount and / or the amount of such material or component per daily serving, as directed in this disclosure, and vice versa.

[0050] As used herein, the term “coffee dissolved in water” includes, but is not limited to, liquids such as dehydrated coffee solids that dissolve in water, as well as instant coffee solids, coffee powder, and coffee crystals.

[0051] As used herein, the term “water-soluble tea” includes, but is not limited to, liquids such as dehydrated tea solids that dissolve in water, including instant tea solids, tea powder, and tea crystals. [Brief explanation of the drawing]

[0052] [Figure 1] Figure 1 shows an example of the task assignment used to evaluate the acute effects of a beverage example on cognitive function and alertness in healthy adults according to Example 1. [Figure 2] Figure 2 shows a comparison of combined performance accuracy and performance speed for various beverage examples from Example 1. [Figure 3] Figure 3 shows the results of comparing attention accuracy and attention speed for various beverage examples from Example 1. [Figure 4] Figure 4 shows the comparative results related to the working memory task for various beverage examples from Example 1. [Figure 5] Figure 5 shows comparative results related to the accuracy of the RVIP task for various beverage examples from Example 1. [Figure 6] Figure 6 shows the comparative results related to the VAS task for various beverage examples from Example 1. [Modes for carrying out the invention]

[0053] Composition and components In one embodiment, the present disclosure relates to an edible composition comprising gamma-aminobutyric acid and caffeine, wherein the weight ratio of total gamma-aminobutyric acid to total caffeine is about 1:50 to about 10:1.

[0054] This disclosure is based, at least to some extent, on the remarkable finding that administration of an edible composition or beverage containing both gamma-aminobutyric acid and caffeine in a ratio of approximately 1:50 to approximately 10:1 is effective in improving one or more of the following conditions or functions: improvement of cognitive function; reduction of mental fatigue; improvement of alertness; improvement of concentration; improvement of the precision and / or speed of attention; improvement of the precision and / or speed of ability; improvement of memory (e.g., speed and / or precision of working memory and episodic memory); improvement of mood; reduction of stress; reduction of anxiety; improvement of calmness; improvement of tranquility; improvement of relaxation; improvement of mental ability; reduction of headaches; or any combination thereof.

[0055] Results from a randomized, double-blind, placebo-controlled, balanced crossover trial study (see Example 1) showed that the composition was significantly superior to conventional caffeinated or decaffeinated beverages in various cognitive / mood / arousal tests in healthy individuals.

[0056] Gamma-aminobutyric acid and caffeine In some embodiments, the composition comprises gamma-aminobutyric acid or its functional analogues, derivatives, or variants, and caffeine or its functional analogues, derivatives, metabolites, or variants. While caffeine intake is generally known to have beneficial effects on human health, such as improved performance, reduced fatigue, and reduced irritability, excessive caffeine intake can cause caffeine intoxication (caffeineism). This disclosure is the first to demonstrate that balanced doses of caffeine and gamma-aminobutyric acid have a synergistic effect in improving positive health benefits related to cognitive function, mood, and / or alertness, compared to caffeine alone or gamma-aminobutyric acid alone.

[0057] In some embodiments, the composition has a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1, or about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:1. In some embodiments, the total gamma-aminobutyric acid content to total caffeine content is at least about 1:50, at least about 1:40, at least about 1:30, at least about 1:20, at least about 1:10, at least about 1:9, at least about 1:8, at least about 1:7, at least about 1:6, at least about 1:5, at least about 1:4, at least about 1:3, at least about 1:2, or at least about 1:1.5.

[0058] In some embodiments, the weight ratio of total gamma-aminobutyric acid to total caffeine is up to about 10:1, or up to about 9:1, or up to about 8:1, or up to about 7:1, or up to about 6:1, or up to about 5:1, or up to about 4:1, or up to about 3:1, or up to about 2:1, or up to 1:1, or up to 1:1.5.

[0059] In some embodiments, the composition has a total caffeine content of about 0.001 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%. In some embodiments, the composition has at least 0.01 wt%, at least 0.05 wt%, at least 0.1 wt%, at least 0.2 wt%, at least 0.3 wt%, at least 0.4 wt%, at least 0.5 wt%, at least 0.6 wt%, at least 0.7 wt%, at least 0.8 wt%, at least 0.9 wt%, at least 1 wt%, at least 1.1 wt%, at least 1.2 wt%, at least 1.3 wt%, and at least 1.4 The composition has a total caffeine content of wt%, at least 1.5wt%, at least 1.6wt%, at least 1.7wt%, at least 1.8wt%, at least 1.9wt%, at least 2.0wt%, at least 2.1wt%, at least 2.2wt%, at least 2.3wt%, at least 2.4wt%, at least 2.5wt%, at least 3wt%, at least 3.5wt%, at least 4wt%, at least 4.5wt%, or at least 5wt%. In some embodiments, the composition has a total caffeine content of up to 5wt%, up to 4.5wt%, up to 4wt%, up to 3.5wt%, up to 3wt%, up to 2.5wt%, up to 2wt%, up to 1.5wt%, or up to 1wt%.

[0060] In some embodiments, the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg, or about 60 mg to about 75 mg per serving. In some embodiments, the composition has a caffeine dose of at least 15 mg, at least 25 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, at least 150 mg, at least 175 mg, at least 200 mg, or at least 250 mg. In some embodiments, the composition has a caffeine dose of up to 250 mg, up to 200 mg, up to 150 mg, up to 100 mg, up to 75 mg, up to 50 mg, up to 25 mg, or up to 15 mg.

[0061] In some embodiments, the gamma-aminobutyric acid content in the composition is 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to about 80 mg, or about 40 mg to about 70 mg, or about 50 mg to about 60 mg.

[0062] In some embodiments, the composition has a dose of gamma-aminobutyric acid of at least 5 mg, at least 10 mg, at least 15 mg, at least 20 mg, at least 25 mg, at least 35 mg, at least 50 mg, at least 75 mg, at least 100 mg, at least 125 mg, or at least 150 mg. In some embodiments, the composition has a dose of gamma-aminobutyric acid of up to 150 mg, up to 125 mg, up to 100 mg, up to 75 mg, up to 50 mg, up to 35 mg, up to 25 mg, up to 15 mg, up to 10 mg, or up to 5 mg in a single serving.

[0063] In some embodiments, the composition has a total gamma-aminobutyric acid content of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%. In some embodiments, the composition has a total content of gamma-aminobutyric acid of at least 0.01 wt%, at least 0.05 wt%, at least 0.1 wt%, at least 0.2 wt%, at least 0.3 wt%, at least 0.4 wt%, at least 0.5 wt%, at least 0.6 wt%, at least 0.7 wt%, at least 0.8 wt%, at least 0.9 wt%, at least 1 wt%, at least 1.1 wt%, at least 1.2 wt%, at least 1.3 wt%, at least 1.4 wt%, at least 1.5 wt%, at least 1.6 wt%, at least 1.7 wt%, at least 1.8 wt%, at least 1.9 wt%, at least 2.0 wt%, at least 2.1 wt%, at least 2.2 wt%, at least 2.3 wt%, at least 2.4 wt%, or at least 2.5 wt%. In some embodiments, the composition has a total gamma-aminobutyric acid content of up to 2.5 wt%, up to 2.0 wt%, up to 1.5 wt%, up to 1.0 wt%, up to 0.75 wt%, up to 0.5 wt%, up to 0.25 wt%, up to 0.1 wt%, up to 0.05 wt%, and up to 0.01 wt%.

[0064] In some embodiments, gamma-aminobutyric acid is derived from natural sources, biotransformation processes, fermentation processes, enzymatic processes, synthetic derivatives, or any combination thereof.

[0065] In some embodiments, gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof.

[0066] Additional / functional ingredients This oral composition may contain additional typical beverage ingredients, such as at least one sweetener and / or at least one functional ingredient and / or at least one additive.

[0067] sweetener This composition may optionally contain sweeteners. Sweeteners may be artificial or synthetic sweeteners, natural sweeteners, or natural strong sweeteners. As used herein, the term “natural strong sweetener” (NHPS) refers to any sweetener that exists naturally and is characterized by having a higher sweetness level than sucrose, fructose, or glucose, but with lower calories. Natural strong sweeteners may be provided as pure compounds or as part of extracts. As used herein, the term “synthetic sweetener” refers to any composition that does not exist naturally and is characterized by having a higher sweetness level than sucrose, fructose, or glucose, but with lower calories.

[0068] Non-limiting examples of NHPS include stevia and steviol glycosides, such as rebaudioside M, rebaudioside D, rebaudioside A, rebaudioside N, rebaudioside O, rebaudioside E, steviol monoside, steviol bioside, rubusoside, dulcoside B, dulcoside A, rebaudioside B, rebaudioside G, stevioside, rebaudioside C, rebaudioside F, rebaudioside Examples include dioside I, rebaudioside H, rebaudioside L, rebaudioside K, rebaudioside J, rebaudioside M2, rebaudioside D2, rebaudioside S, rebaudioside T, rebaudioside U, rebaudioside V, rebaudioside W, rebaudioside Z1, rebaudioside Z2, rebaudioside IX, enzymatically glucosylated steviol glycosides, and combinations thereof. Examples of high-purity steviol glycosides and methods for producing the same are shown in full in U.S. Patent Application Publication No. 2021 / 0107933, which is incorporated herein by reference.

[0069] In certain embodiments, the steviol glycoside blend comprises at least about 5% by weight of steviol glycosides, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 97%. In exemplary embodiments, the steviol glycoside blend comprises at least about 50% by weight of steviol glycosides, for example, about 50% to about 90%, about 50% to about 80%, about 50% to about 70%, about 50% to about 60%, about 60% to about 90%, about 60% to about 80%, about 60% to about 70%, about 70% to about 90%, about 70% to about 80%, about 80% to about 90%.

[0070] Another exemplary NHPS is monk fruit and related mogroside compounds, e.g., grosmogroside I, mogroside IA, mogroside IE, 11-oxomogroside IA, mogroside II, mogroside IIA, mogroside IIB, mogroside IIE, 7-oxomogroside IIE, mogroside III, mogroside HIE, 11-oxomogroside HIE, 11-deoxymogroside III, mogroside IV, mogroside IVA, 11-oxomogroside IV, 11-oxomogroside IVA, mogroside V, isomogroside V, 11-deoxymogroside V, 7-oxomo Groside V, 11-oxomogloside V, isomogloside V, mogloside VI, mogrol, 11-oxomogrol, siamenoside I, isomers of siamenoside I (for example, those disclosed in U.S. Patent Application Publication No. 2017 / 0119032, the full disclosure thereof is incorporated herein by reference), (3β,9β,10α,11α,24R)-3-[(4-O-β-D-glucospyranosyl)-6-O-β-D-glucopyranosyl [2-O-β-D-Glucopyranosyl-6-O-β-D-Glucopyranosyl]-β-D-Glucopyranosyl; (3β,9β,10α,11α,24R)-[(2-O-β-D-Glucopyranosyl-6-O-β-D-Glucopyranosyl-β-D-Glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanost-5-en-24-yl-[2 -O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranosyl); and (3β,9β,10α,11α,24R)-[(2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl-β-D-glucopyranosyl)oxy]-25-hydroxy-9-methyl-19-norlanosto-5-en-24-yl-[2-O-β-D-glucopyranosyl-6-O-β-D-glucopyranosyl]-β-D-glucopyranosyl).

[0071] In certain embodiments, the mogroside blend comprises at least 5% by weight of mogrosides, for example, at least about 10%, at least about 20%, at least about 30%, at least about 40%, at least about 50%, at least about 60%, at least about 70%, at least about 80%, at least about 90%, at least about 95%, or at least about 97%.

[0072] Other exemplary NHPSs include monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monellin, mavinlin, blazein, hemandulsin, phyllodulcin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, periandrin I, abrusoside A, and cyclocarioside I.

[0073] In one embodiment, the sweetener is a carbohydrate sweetener. Suitable carbohydrate sweeteners include, but are not limited to, sucrose, glyceraldehyde, dihydroxyacetone, erythrose, threose, erythrolose, arabinose, lyxose, ribose, xylose, ribulose, xylulose, allose, altorose, galactose, glucose, gross, idose, mannose, talose, fructose, psicose, sorbose, tagatose, mannoheptulose, sedoheltulose, octorose, fucose, rhamnose, arabinose, turanose, sialose, and combinations thereof.

[0074] In certain embodiments, the composition is freed or substantially freed from the carbohydrate sweetener.

[0075] Other suitable sweeteners include siamenoside, monatin and its salts (monatin SS, RR, RS, SR), curculin, mogroside, glycyrrhizic acid and its salts, thaumatin, monellin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylline, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and periandin I. This includes abulsoside A, steviol bioside and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

[0076] In one embodiment, the sweetener is a calorie sweetener or a mixture of calorie sweeteners. In another embodiment, the calorie sweetener is selected from sucrose, fructose, glucose, high-fructose complex / corn syrup, beet sugar, cane sugar, and combinations thereof.

[0077] In certain embodiments, the composition is free of or substantially free of calorie sweeteners.

[0078] In another embodiment, the sweetener is a rare sugar selected from allulose, gross, kozibiose, sorbose, lyxose, ribulose, xylose, xylulose, D-allose, L-ribose, D-tagatose, L-glucose, L-fucose, L-arabinose, turanose, and combinations thereof.

[0079] The amount of sweetener in this composition is determined by the properties of the sweetener and the desired level of sweetness. In a preferred embodiment, the sweetener is present in a certain amount of sweetness, i.e., at a concentration that is detectable sweetness.

[0080] As those skilled in the art will understand, strong sweeteners require lower concentrations to achieve a particular sucrose equivalent (SE) because they are stronger. The sweetness of non-sucrose sweeteners can be measured against a sucrose standard by determining the sucrose equivalent (SE) of the non-sucrose sweetener. Typically, taste panelists are trained to detect the sweetness of a reference sucrose solution containing 1–15% sucrose (w / v). They then taste other non-sucrose sweeteners in a series of dilutions to determine the concentration of the non-sucrose sweetener that is as sweet as a given sucrose standard percentage. For example, if a 1% solution of a non-sucrose sweetener is as sweet as a 10% sucrose solution, the sweetener is said to be 10 times stronger than sucrose and has a 10% sucrose equivalent.

[0081] In one embodiment, one or more sweeteners contribute to the composition a sucrose equivalent such as about 1 wt%, for example, about 2%, about 3%, about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, or any range between these values.

[0082] In another embodiment, the composition has SE in amounts of about 2% to about 14%, for example, about 2% to about 10%, about 2% to about 5%, about 5% to about 15%, about 5% to about 10%, or about 10% to about 15%.

[0083] The amount of sucrose in a standard solution, and therefore another measure of sweetness, can be expressed in Brix degrees (Bx degrees). One Brix degree is one gram of sucrose in 100 grams of solution, and the intensity of the solution is expressed as a weight percentage (%w / w) (strictly speaking, a mass percentage). In embodiments in which the composition is sweetened with a sweetener, the composition has a Brix value of about 3 to about 25 degrees, or about 5 to about 20 degrees, or about 7 to about 15 degrees. In some embodiments, the composition may be at least about 1Bx degrees, about 2Bx degrees, about 3Bx degrees, about 4Bx degrees, about 5Bx degrees, about 6Bx degrees, about 7Bx degrees, about 8Bx degrees, about 9Bx degrees, about 10Bx degrees, about 11Bx degrees, about 12Bx degrees, about 13Bx degrees, about 14Bx degrees, about 15Bx degrees, about 16Bx degrees, about 17Bx degrees, about 18Bx degrees, about 19Bx degrees, about 20Bx degrees, about 21Bx degrees, about 22Bx degrees, about 23Bx degrees, about 24Bx degrees, about 25Bx degrees, or any range between these values.

[0084] This composition may optionally contain functional ingredients. Exemplary functional ingredients include, but are not limited to, electrolytes, saponins, antioxidants, dietary fiber sources, fatty acids, vitamins, glucosamine, minerals, preservatives, hydrating agents, probiotics, prebiotics, weight management agents, osteoporosis management agents, terpenes or their derivatives, phytoestrogens, long-chain primary aliphatic saturated alcohols, plant sterols, and combinations thereof.

[0085] Terpenes and derivatives In some embodiments, the composition comprises a terpene, diterpene, triterpene, or any derivative thereof. In some embodiments, the composition has a total terpene content of about 0.01 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%.

[0086] In certain embodiments, the terpene derivative is at least one saponin. The at least one saponin used herein may comprise a single saponin or multiple saponins as functional components of the compositions provided herein. Saponins are glycoside natural plant products comprising an aglycone ring structure and one or more sugar moieties. Non-limiting examples of specific saponins used in certain embodiments of this disclosure include group A acetylsaponins, group B acetylsaponins, and group E acetylsaponins. Some common sources of saponins include soybeans with a saponin content of about 5% by dry weight, the soapwort plant Saponaria (whose roots have historically been used as soap), and alfalfa, aloe, asparagus, grapes, chickpeas, yucca, and various other legumes and weeds. Saponins can be obtained from these sources by using extraction techniques known to those skilled in the art. A description of conventional extraction techniques can be found in U.S. Patent Application Publication No. 2005 / 0123662.

[0087] In some embodiments, the composition has a total terpene content of about 0.01 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%. In some embodiments, the composition has a total terpene dose of about 10 mg to about 1,000 mg, or about 20 mg to about 800 mg, or about 30 mg to about 600 mg, about 40 mg to about 500 mg, about 50 mg to about 400 mg, about 60 mg to about 300 mg, about 70 mg to about 250 mg, about 80 mg to about 200 mg, or about 90 mg to about 150 mg per serving.

[0088] Antioxidant In certain embodiments, the functional component is at least one antioxidant. As used herein, “antioxidant” means any substance that inhibits, suppresses, or reduces oxidative damage to cells and biomolecules.

[0089] Examples of antioxidants suitable for embodiments of the present disclosure include, but are not limited to, vitamins, vitamin cofactors, minerals, hormones, carotenoids, carotenoid terpenoids, non-carotenoid terpenoids, flavonoids, flavonoid polyphenols (e.g., bioflavonoids), flavonols, flavones, phenols, polyphenols, phenol esters, polyphenol esters, non-flavonoid phenols, isothiocyanates, and combinations thereof. In some embodiments, antioxidants include vitamin A, vitamin C, vitamin E, ubiquinone, mineral selenium, manganese, melatonin, α-carotene, β-carotene, lycopene, lutein, zeantine, cryptoxanthin, resveratrol, eugenol, quercetin, catechin, gossypol, hesperetin, curcumin, ferulic acid, thymol, hydroxytyrosol, turmeric, thyme, olive oil, lipoic acid, glutathione, glutamine, oxalic acid, tocopherol-derived compounds, butylated hydroxyanisole (BHA), butylated hydroxyto Luene (BHT), ethylenediaminetetraacetic acid (EDTA), tert-butylhydroquinone, acetic acid, pectin, tocotrienol, tocopherol, coenzyme Q10, zeaxanthin, astaxanthin, canthaxanthin, saponin, limonoid, kaempferol, myricetin, isorhamnetin, proanthocyanidin, quercetin, rutin, luteolin, apigenin, tangeritin, hesperetin, naringenin, eriodictyol, flavan-3-ol (e.g., anthocyanidins), gallocatechin, epicatechin and its gallate form.(form), epigallocatechin and its gallate form (ECGC), theaflavin and its gallate form, thearbigin, isoflavones, phytoestrogens, genistein, daidzein, glycitein, anitocyanin, cyanidin, delphinidin, malvidin, pelargonidin, peonidin, petunidine, ellagic acid, gallic acid, salicylic acid, rosmarinic acid, cinnamic acid and its derivatives (e.g., ferulic acid), chlorogenic acid, chicoric acid, gallotannin, ellagitannin, anthoxanthin, betacyanin and other plant pigments, silymarin, citric acid, lignan, antinutrient, bilirubin, uric acid, R-α-lipoic acid, N-acetylcysteine, emblicanin, apple extract, apple peel extract (applephenone), red rooibos extract, green rooibos extract, hawthorn berry The antioxidants include berry extract, red raspberry extract, green coffee antioxidant (GCA), 20% aronia extract, grape seed extract (i.e., vinoseed), cocoa extract, hop extract, mangosteen extract, mangosteen shell extract, cranberry extract, pomegranate extract, pomegranate shell extract, pomegranate seed extract, hawthorn berry extract, pomella pomegranate extract, cinnamon extract, grape skin extract, bilberry extract, pine bark extract, pycnogenol, elderberry extract, mulberry root extract, goji berry extract, blackberry extract, blueberry extract, blueberry leaf extract, raspberry extract, turmeric extract, citrus bioflavonoids, blackcurrant, ginger, acai powder, green coffee bean extract, green tea extract, and phytic acid, or a combination thereof. In alternative embodiments, the antioxidants are synthetic antioxidants such as butylated hydroxytoluene or butylated hydroxyanisole. Other suitable sources of antioxidants in embodiments of the present disclosure include, but are not limited to, fruits, vegetables, tea, cocoa, chocolate, spices, herbs, rice, animal offal, yeast, whole grains, or cereals.

[0090] Dietary fiber In certain embodiments, the functional component is at least one dietary fiber. Numerous high-molecular-weight carbohydrates having structures that differ significantly in both composition and bonding fall under the definition of dietary fiber. Such compounds are known to those skilled in the art, and non-limiting examples include non-starch polysaccharides, lignin, cellulose, methylcellulose, hemicellulose, β-glucan, pectin, gum, mucus, wax, inulin, oligosaccharides, fructooligosaccharides, cyclodextrin, chitin, and combinations thereof. Dietary fiber is generally derived from plant sources, but indigestible animal products such as chitin are also classified as dietary fiber. Chitin is a polysaccharide composed of acetylglucosamine units linked by β(1-4) bonds, similar to the bonds in cellulose.

[0091] fatty acid In certain embodiments, the functional component is at least one fatty acid. As used herein, “fatty acid” refers to any straight-chain monocarboxylic acid, and includes saturated fatty acids, unsaturated fatty acids, long-chain fatty acids, medium-chain fatty acids, short-chain fatty acids, fatty acid precursors (including omega-9 fatty acid precursors), and esterified fatty acids. As used herein, “long-chain polyunsaturated fatty acid” refers to any polyunsaturated carboxylic acid or organic acid having a long aliphatic end. As used herein, “omega-3 fatty acid” refers to any polyunsaturated fatty acid having a first double bond as a third carbon-carbon bond from the methyl end of its carbon chain. In certain embodiments, omega-3 fatty acid may include long-chain omega-3 fatty acids. As used herein, “omega-6 fatty acid” refers to any polyunsaturated fatty acid having a first double bond as a sixth carbon-carbon bond from the methyl end of its carbon chain.

[0092] Suitable omega-3 fatty acids used in embodiments of this disclosure may be derived, for example, from algae, fish, animals, plants, or combinations thereof. Examples of suitable omega-3 fatty acids include, but are not limited to, linolenic acid, alpha-linolenic acid, eicosapentaenoic acid, docosahexaenoic acid, stearidonic acid, eicosatetraenoic acid, and combinations thereof. In some embodiments, suitable omega-3 fatty acids may be provided in the form of fish oil (e.g., menhedene oil, tuna oil, salmon oil, skipjack tuna oil, and cod oil), microalgae omega-3 oil, or combinations thereof. In certain embodiments, suitable omega-3 fatty acids may be derived from commercially available omega-3 fatty acids, such as Microalgae DHA oil (Martek, Columbia, MD), OmegaPure (Omega Protein, Houston, TX), Marinol C-38 (Lipid Nutrition, Channahon, IL), Bonito oil and MEG-3 (Ocean Nutrition, Dartmouth, NS), Evogel (Symrise, Holzminden, Germany), Marine Oil derived from tuna or salmon (Arista Wilton, CT), OmegaSource 2000, Marine Oil derived from Menheden, and Marine Oil derived from cod (OmegaSource, RTP, NC). Appropriate omega-6 fatty acids include, but are not limited to, linoleic acid, gamma-linolenic acid, dihomo-gamma-linolenic acid, arachidonic acid, eicosadienoic acid, docosadienoic acid, adrenaline, docosapentaenoic acid, and combinations thereof.

[0093] Suitable esterified fatty acids for embodiments of the present disclosure include, but are not limited to, monoacylglycerols containing omega-3 and / or omega-6 fatty acids, diacylglycerols containing omega-3 and / or omega-6 fatty acids, triacylglycerols containing omega-3 and / or omega-6 fatty acids, and combinations thereof.

[0094] vitamin In certain embodiments, the functional component is at least one vitamin. Suitable vitamins include vitamin A, vitamin D, vitamin E, vitamin K, vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9, vitamin B12, and vitamin C.

[0095] Various other compounds are classified as vitamins by some authorities. These compounds are called pseudovitamins, and these compounds include, but are not limited to, ubiquinone (coenzyme Q10), pangamic acid, dimethylglycine, taestrile, amygdalin, flavanoids, para-aminobenzoic acid, adenine, adenylic acid, and s-methylmethionine. The term vitamin as used herein includes pseudovitamins. In some embodiments, the vitamin is a fat-soluble vitamin selected from vitamins A, D, E, K, and combinations thereof. In other embodiments, the vitamin is a water-soluble vitamin selected from vitamin B1, vitamin B2, vitamin B3, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, vitamin C, and combinations thereof.

[0096] mineral In certain embodiments, the functional component is at least one mineral. The minerals as taught in this disclosure include inorganic chemical elements required by living organisms. Minerals consist of a wide range of compositions (such as elements, monosalts, and complex silicates) and have vastly different crystalline structures. Minerals may occur naturally in foods and beverages, may be added as dietary supplements, or may be taken or administered separately from foods or beverages.

[0097] Minerals can be classified into bulk minerals, which are needed in relatively large quantities, and trace minerals, which are needed in relatively small quantities. Bulk minerals are generally needed in amounts of approximately 100 mg or more per day, while trace minerals are needed in amounts of less than approximately 100 mg per day. In one embodiment, minerals are selected from bulk minerals, trace minerals, or a combination thereof. Non-limiting examples of bulk minerals include calcium, chlorine, magnesium, phosphorus, potassium, sodium, and sulfur. Non-limiting examples of trace minerals include chromium, cobalt, copper, fluorine, iron, manganese, molybdenum, selenium, zinc, and iodine. Iodine is generally classified as a trace mineral, but is needed in larger quantities than other trace minerals and is often classified as a bulk mineral.

[0098] In certain embodiments, the minerals are trace minerals considered essential for human nutrition, and non-limiting examples include bismuth, boron, lithium, nickel, rubidium, silicon, strontium, tellurium, tin, titanium, tungsten, and vanadium.

[0099] The minerals embodied herein may be in any form known to those skilled in the art. For example, in one embodiment, the minerals may be in ionic form having a positive or negative charge. In another embodiment, the minerals may be in their molecular form. For example, sulfur and phosphorus are often found in nature as sulfates, sulfides, and phosphates.

[0100] Preservatives In certain embodiments, the functional component is at least one preservative. In certain embodiments, the preservative is selected from antimicrobial agents, antioxidants, antienzymatics, or a combination thereof. Non-limiting examples of antimicrobial agents include sulfites, propionates, benzoates, sorbates, nitrates, nitrites, bacteriocins, salts, sugars, acetic acid, dimethyl dicarbonate (DMDC), ethanol, and ozone. In one embodiment, the preservative is a sulfite. Sulfites include, but are not limited to, sulfur dioxide, sodium bisulfite, and potassium bisulfite. In another embodiment, the preservative is a propionate. Propionates include, but are not limited to, propionic acid, calcium propionate, and sodium propionate. In yet another embodiment, the preservative is a benzoate. Benzoates include, but are not limited to, sodium benzoate and benzoic acid. In yet another embodiment, the preservative is a sorbate. The sorbate includes, but is not limited to, potassium sorbate, sodium sorbate, calcium sorbate, and sorbic acid. In further embodiments, the preservative is a nitrate and / or nitrite. The nitrates and nitrites include, but is not limited to, sodium nitrate and sodium nitrite. In another embodiment, at least one preservative is a bacteriocin, such as nisin. In yet another embodiment, the preservative is ethanol. In yet another embodiment, the preservative is ozone. Non-limiting examples of anti-enzyme agents suitable for use as preservatives in certain embodiments of this disclosure include ascorbic acid, citric acid, and metal chelating agents such as ethylenediaminetetraacetic acid (EDTA). In some embodiments, the composition is preservative-free or substantially preservative-free.

[0101] Probiotics In certain embodiments, the functional component is selected from at least one probiotic, prebiotic, or combination thereof. Probiotics are beneficial microorganisms that affect the naturally occurring gastrointestinal flora of the human body. Examples of probiotics include, but are not limited to, bacteria of the genera Lactobacillus, Bifidobacteria, Streptococcus, or combination thereof that have beneficial effects on humans. In certain embodiments of this disclosure, at least one probiotic is selected from the genus Lactobacillus. According to other certain embodiments of this disclosure, the probiotic is selected from the genus Bifidobacteria. In certain embodiments, the probiotic is selected from the genus Streptococcus.

[0102] Probiotics that can be used in accordance with this disclosure are well known to those skilled in the art. Non-exclusive examples of foods containing probiotics include yogurt, sauerkraut, kefir, kimchi, fermented vegetables, and other foods containing microbial elements that have a beneficial effect on the host animal by improving the gut microbalance.

[0103] Prebiotics according to embodiments of this disclosure include, but are not limited to, mucopolysaccharides, oligosaccharides, polysaccharides, amino acids, vitamins, nutrient precursors, proteins, and combinations thereof. According to certain embodiments of this disclosure, prebiotics are selected from dietary fiber, including, but are not limited to, polysaccharides and oligosaccharides. Non-limiting examples of oligosaccharides classified as prebiotics according to certain embodiments of this disclosure include fructooligosaccharides, inulin, isomaltoligosaccharides, lactitol, lactosucrose, lactulose, pyrodextrin, soy oligosaccharides, transgalactooligosaccharides, and xylooligosaccharides. In other embodiments, prebiotics are amino acids. Some known prebiotics are broken down to provide carbohydrates for probiotics, but some probiotics also require amino acids for nutrition.

[0104] In some embodiments, the composition is free of or substantially free of probiotics.

[0105] Prebiotics Prebiotics are naturally present in a variety of foods, including, but not limited to, bananas, berries, asparagus, garlic, wheat, oats, barley (and other whole grains), flaxseed, tomatoes, Jerusalem artichokes, onions and chicory, leafy greens (e.g., dandelion leaves, spinach, collard greens, chard, kale, mustard greens, turnip leaves), and legumes (lentils, kidney beans, chickpeas, white beans (navy beans), black beans, etc.). In some embodiments, the composition may be free of or substantially free of prebiotics.

[0106] Weight management medication In certain embodiments, the functional component is at least one weight management agent. As used herein, “weight management agent” includes appetite suppressants and / or thermogenic agents. As used herein, the terms “appetite suppressant,” “satiety composition,” “satiety agent,” and “satiety component” are synonymous. The term “appetite suppressant” refers to macronutrients, herbal extracts, exogenous hormones, appetite suppressants, appetite-suppressing drugs, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, suppress, inhibit, reduce, or otherwise decrease an individual’s appetite. The term “thermogenic agent” refers to macronutrients, herbal extracts, exogenous hormones, appetite suppressants, appetite-suppressing drugs, pharmaceuticals, and combinations thereof that, when delivered in an effective amount, activate or otherwise promote an individual’s thermogenic or metabolic processes.

[0107] Appropriate weight management supplements contain macronutrients selected from the group consisting of proteins, carbohydrates, dietary fats, and combinations thereof. Intake of proteins, carbohydrates, and dietary fats stimulates the release of appetite-suppressing peptides. For example, intake of proteins and dietary fats stimulates the release of the intestinal hormone cholecystokinin (CCK), while intake of carbohydrates and dietary fats stimulates the release of glucagon-like peptide-1 (GLP-1).

[0108] Appropriate macronutrient weight management supplements also include carbohydrates. Carbohydrates generally include sugars, starches, celluloses, and gums that the body converts into glucose for energy. Carbohydrates are often classified into two categories: digestible carbohydrates (e.g., monosaccharides, disaccharides, and starches) and indigestible carbohydrates (e.g., dietary fiber). Studies have shown that indigestible carbohydrates and complex high molecular weight carbohydrates, which have reduced absorption and digestibility in the small intestine, stimulate physiological responses that inhibit food intake. Therefore, the carbohydrates embodied herein preferably include indigestible carbohydrates or carbohydrates with reduced digestibility. Non-limiting examples of such carbohydrates include polydextrose; inulin; polyols derived from monosaccharides, e.g., erythritol, mannitol, xylitol, and sorbitol; alcohols derived from disaccharides, e.g., isomalt, lactitol, and maltitol; and hydrolyzed starch. Carbohydrates will be discussed in more detail below.

[0109] Dietary fats In another specific embodiment, the weight management agent is dietary fat. Dietary fat is a lipid that includes a combination of saturated and unsaturated fatty acids. Polyunsaturated fatty acids have been shown to be more satiety-inducing than monounsaturated fatty acids. Therefore, the dietary fat embodied herein preferably includes polyunsaturated fatty acids, a non-limiting example of which is triacylglycerol. In another specific embodiment, the weight management agent is a herbal extract. Extracts from various types of plants have been shown to have appetite-suppressing effects. Non-limiting examples of plants whose extracts have appetite-suppressing properties include plants of the genera Hoodia, Trichocaulon, Caralluma, Stapelia, Orbea, Asclepias, and Camellia. Other embodiments include extracts derived from Gymnema sylvestre, kola nut, Citrus aurantium, Yerba mate, Griffonia simplicifolia, guarana, myrrh, guggul lipids, and blackcurrant seed oil.

[0110] In another embodiment, the weight management agent is a pharmaceutical product. Non-limiting examples include phentermine, diethylpropion, fendimethrazine, sibutramine, limonabant, oxytomodulin, floxetine hydrochloride, ephedrine, phenethylamine, or other stimulants.

[0111] Herb extracts Herbal extracts can be prepared from all kinds of plant materials or plant biomass. Non-limiting examples of plant materials and biomass include stems, roots, leaves, dried powders obtained from plant materials, and sap or dried sap. Herbal extracts are generally prepared by extracting sap from plants and then spray-drying the sap. Alternatively, solvent extraction methods may be employed. Following the initial extraction, it would be desirable to further fractionate the initial extract (e.g., by column chromatography) to obtain a herbal extract with enhanced activity. Such techniques are well known to those skilled in the art.

[0112] In one embodiment, the herbal extract is derived from a plant of the genus Hoodia. A Hoodia sterol glycoside known as P57 is thought to be involved in the appetite-suppressing effect of Hoodia species. In another embodiment, the herbal extract is derived from a plant of the genus Caralluma, and non-limiting examples include caratuberside A, caratuberside B, buseroside I, buseroside II, buseroside III, buseroside IV, buseroside V, buseroside VI, buseroside VII, buseroside VIII, buseroside IX, and buseroside X. In yet another embodiment, at least one herbal extract is derived from a plant of the genus Trichocaulon. Trichocaulon plants, like Hoodia, are succulent plants commonly found in southern Africa, and include the species T. piliferum and T. officinale. In another embodiment, the herbal extract is derived from plants of the genera Stapelia or Orbea. While we do not wish to be bound by any theory, the compounds exhibiting appetite-suppressing activity are thought to be saponins, such as pregnane glycosides containing stabolosides A, B, C, D, E, F, G, H, I, J, and K. In another embodiment, the herbal extract is derived from plants of the genus Asclepias. While we do not wish to be bound by any theory, this extract contains steroid compounds with appetite-suppressing effects, such as pregnane glycosides and pregnane aglycones. In another specific embodiment, the weight management agent is an exogenous hormone with weight-management effects. Non-exclusive examples of such hormones include CCK, peptide YY, ghrelin, bombesin and gastrin-releasing peptide (GRP), enterostatin, apolipoprotein A-IV, GLP-1, amylin, somastin, and leptin.

[0113] Osteoporosis management agent In certain embodiments, the functional component is at least one osteoporosis management agent. In certain embodiments, the osteoporosis management agent is at least one calcium source. According to certain embodiments, the calcium source is any compound containing calcium, including salt complexes, solubilized species, and other forms of calcium. Non-limiting examples of calcium sources include amino acid chelated calcium, calcium carbonate, calcium oxide, calcium hydroxide, calcium sulfate, calcium chloride, calcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, calcium citrate, calcium malate, calcium citrate-malate, calcium gluconate, calcium tartrate, calcium lactate, their solubilized species, and combinations thereof.

[0114] According to certain embodiments, the osteoporosis management agent is a magnesium source. The magnesium source is any compound containing magnesium, including salt complexes, solubilized species, and other forms of magnesium. Non-limiting examples of magnesium sources include magnesium chloride, magnesium citrate, magnesium gluceptate, magnesium gluconate, magnesium lactate, magnesium hydroxide, magnesium picolinate, magnesium sulfate, their solubilized species, and mixtures thereof. In another particular embodiment, the magnesium source includes amino acid chelated magnesium or amino acid preparation chelated magnesium.

[0115] In other embodiments, the osteoporosis agent is selected from vitamins D, C, K, their precursors, and / or beta-carotene, and combinations thereof.

[0116] Many plants and plant extracts have also been shown to be effective in preventing and treating osteoporosis. Non-limiting examples of plants and plant extracts suitable as osteoporosis management agents include species of the genera Taraxacum and Amelanchier disclosed in U.S. Patent Application Publication 2005 / 0106215, and the genera Lindera, Artemisia, Acorus, Carthamus, Carum, Cnidium, Curcuma, Cyperus, and Juniperus disclosed in U.S. Patent Application Publication 2005 / 0079232. Species belonging to the genera Prunus, Iris, Cichorium, Dodonaea, Epimedium, Erigonoum, Rioya, Mentha, Ocimum, Thymus, Tanacetum, Plantago, Spearmint, Bixa, Vitis, Rosemarinus, Rhus, and Anethum are examples.

[0117] Phytoestrogens In certain embodiments, the functional component is at least one phytoestrogen. Phytoestrogens are compounds found in plants and can typically be delivered to the human body by ingestion of the plant or a plant part containing a phytoestrogen. As used herein, “phytoestrogen” refers to any substance that, when introduced into the body, produces some degree of estrogen-like effect. For example, phytoestrogens may bind to estrogen receptors in the body and have a small estrogen-like effect.

[0118] Examples of phytoestrogens suitable for embodiments of the present disclosure include, but are not limited to, isoflavones, stilbenes, lignans, lactones resosylates, coumestan, coumestrol, equol, and combinations thereof. Suitable sources of phytoestrogens include, but are not limited to, whole grains, cereals, fiber, fruits, vegetables, black cohosh, agave root, blackcurrant, black haw, chasteberry, cramp bark, angelica root, devil's club root, false unicorn root, ginseng root, groundsel herb, licorice, and liferoot herb. Herbs, motherwort, peony root, raspberry leaves, rose family plants, sage leaves, sarsaparilla root, saw palmetto, wild yam root, yarrow flowers, legumes, soybeans, soy products (e.g., miso, soy flour, soy milk, soy nuts, soy protein isolate, tempeh, or tofu), chickpeas, nuts, lentils, seeds, clover, red clover, dandelion leaves, dandelion root, fenugreek Examples include buckthorn seeds, green tea, hops, red wine, flaxseed, garlic, onion, linseed, borage, willow sedge, caraway, chaste tree, vitex, date palm, dill, fennel seeds, gotu kola, milk thistle, pennyroyal, pomegranate, southernwood, soy flour, tansy, and kudzu root, as well as combinations thereof.

[0119] Isoflavones belong to the group of polyphenols as described above. Suitable isoflavones that are phytoestrogens according to embodiments of this disclosure include genistein, daidzein, glycitein, biochanin A, formononetin, their respective naturally occurring glycosides and glycoside conjugates, matairesinol, secoisolariciresinol, enterolactone, enterodiol, textured plant proteins, and combinations thereof. Suitable sources of isoflavones according to embodiments of this disclosure include, but are not limited to, soybeans, soy products, legumes, alfalfa sprouts, chickpeas, peanuts, and red clover.

[0120] Long-chain primary aliphatic saturated alcohols In certain embodiments, the functional component is at least one long-chain primary aliphatic saturated alcohol. Long-chain primary aliphatic saturated alcohols are a diverse group of organic compounds. The term alcohol refers to the fact that these compounds are characterized by a hydroxyl group (-OH) bonded to a carbon atom. Non-limiting examples of specific long-chain primary aliphatic saturated alcohols for use in specific embodiments of this disclosure include 8-carbon 1-octanol, 9-carbon 1-nonanol, 10-carbon 1-decanol, 12-carbon 1-dodecanol, 14-carbon 1-tetradecanol, 16-carbon 1-hexadecanol, 18-carbon 1-octadecanol, 20-carbon 1-eicosanol, 22-carbon 1-docosanol, 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 28-carbon 1-octacosanol, 29-carbon 1-nonacosanol, 30-carbon 1-triacontanol, 32-carbon 1-dotriacontanol, and 34-carbon 1-tetracontanol.

[0121] In one embodiment, the long-chain primary aliphatic saturated alcohol is policosanol. Policosanol is a term used for mixtures of long-chain primary aliphatic saturated alcohols, mainly consisting of 28-carbon 1-octacosanol and 30-carbon 1-triacontanol, as well as other alcohols at lower concentrations, such as 22-carbon 1-docosanol, 24-carbon 1-tetracosanol, 26-carbon 1-hexacosanol, 27-carbon 1-heptacosanol, 29-carbon 1-nonacosanol, 32-carbon 1-dotriacontanol, and 34-carbon 1-tetracontanol.

[0122] In certain embodiments, the functional component is at least one phytosterol, phytostanol, or a combination thereof. As used herein, the terms “stand,” “plant stand,” and “phytostanol” are synonymous. Plant sterols and plant stands are naturally present in small amounts in many fruits, vegetables, nuts, seeds, grains, legumes, vegetable oils, bark, and other plant sources. Sterols are a subgroup of steroids having a hydroxyl group at C-3. Generally, phytosterols have a double bond in the steroid nucleus, like cholesterol; however, phytosterols may also include a C-24 substituted side chain (R), such as an ethyl or methyl group, or an additional double bond. The structures of phytosterols are well known to those skilled in the art.

[0123] At least 44 naturally occurring plant sterols have been discovered, generally derived from plants, such as maize, soybeans, wheat, and wood oil; these plant sterols may be synthetically produced to form compositions identical to those found in nature or compositions having similar properties to those of naturally occurring plant sterols. Suitable non-limiting phytosterols include, but are not limited to, 4-desmethylsterols (e.g., β-sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol, and A5-avenasterol), 4-monomethylsterol, and 4,4-dimethylsterols (triterpene alcohols) (e.g., cycloartenol, 24-methylenecycloartanol, and cyclobranol).

[0124] As used herein, the terms “stanol,” “plant stand,” and “phytostanol” are synonymous. Phytostanols are saturated sterol alcohols that exist in trace amounts in nature and may be produced synthetically by means of hydrogenation of phytosterols. Suitable phytostanols include, but are not limited to, β-sitostanol, campestanol, cycloartanol, and other saturated forms of triterpene alcohols.

[0125] Both phytosterols and phytostanols as used herein include various isomers, such as a and b isomers. The phytosterols and phytostanols of this disclosure may also be in their ester forms. Suitable methods for deriving esters of phytosterols and phytostanols are well known to those skilled in the art and are disclosed in U.S. Patent Nos. 6,589,588, 6,635,774, 6,800,317, and U.S. Patent Application Publication 2003 / 0045473. Non-limiting examples of suitable phytosterol and phytostanol esters include sitosterol acetate, sitosterol oleate, stigmasterol oleate, and their corresponding phytostanol esters. The phytosterols and phytostanols of this disclosure may also include their derivatives.

[0126] Other additives Exemplary additives include, but are not limited to, carbohydrates, polyols, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic acid salts and organic base salts, organic salts, inorganic salts, bitter compounds, caffeine, flavorings and flavoring components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, plant extracts, flavonoids, alcohols, polymers, and combinations thereof.

[0127] In one embodiment, the composition further comprises one or more polyols. As used herein, the term "polyol" refers to a molecule containing multiple hydroxyl groups. Polyols may be diols, triols, or tetrads, each containing two, three, or four hydroxyl groups.

[0128] Polyols may also contain four or more hydroxyl groups, such as pentads, hexaols, and heptaols, each containing five, six, or seven hydroxyl groups, respectively. In addition, polyols may also be polyalcohols that are sugar alcohols, polyhydric alcohols, or reduced forms of carbohydrates, where the carbonyl group (aldehyde or ketone, reducing sugar) is reduced to a primary or secondary hydroxyl group. Non-limiting examples of polyols in some embodiments include maltitol, mannitol, sorbitol, lactitol, xylitol, isomalt, propylene glycol, glycerol (glycerin), treitol, galactitol, palatinose, reduced isomaltoligosaccharides, reduced xylooligosaccharides, reduced gentiooligosaccharides, reduced maltose syrup, reduced glucose syrup, and other sugar alcohols or other carbohydrates that can be reduced without adversely affecting taste.

[0129] Suitable sugar-acid additives include, but are not limited to, aldonic acid, uronic acid, aldalic acid, alginic acid, gluconic acid, glucuronic acid, glucaric acid, galactaric acid, galacturonic acid, and their salts (e.g., sodium salts, potassium salts, calcium salts, magnesium salts, or other physiologically acceptable salts), and combinations thereof.

[0130] Suitable nucleotide additives include, but are not limited to, inosine monophosphate (IMP), guanosine monophosphate (GMP), adenosine monophosphate (AMP), cytosine monophosphate (CMP), uracil monophosphate (UMP), inosine diphosphate, guanosine diphosphate, adenosine diphosphate, cytosine diphosphate, uracil diphosphate, inosine triphosphate, guanosine triphosphate, adenosine triphosphate, cytosine triphosphate, uracil triphosphate, their alkali or alkaline earth metal salts, and combinations thereof. The nucleotides described herein may also include nucleotide-related additives such as nucleosides or nucleic acid bases (e.g., guanine, cytosine, adenine, thymine, uracil).

[0131] Suitable organic acid additives include any compound containing a -COOH moiety, such as C2-C30 carboxylic acids, substituted hydroxyl C2-C30 carboxylic acids, butyric acid (ethyl ester), substituted butyric acid (ethyl ester), benzoic acid, substituted benzoic acid (e.g., 2,4-dihydroxybenzoic acid), substituted cinnamic acid, hydroxy acids, substituted hydroxybenzoic acid, anisic acid-substituted cyclohexyl carboxylic acid, tannic acid, aconitic acid, lactic acid, tartaric acid, citric acid, isocitric acid, gluconic acid, glucoheptonic acid, adipic acid, hydroxycitric acid, malic acid, fruit acids (a blend of malic acid, fumaric acid, and tartaric acid), fumaric acid, maleic acid, succinic acid, chlorogenic acid, salicylic acid, amino acid preparations, caffeic acid, bile acids, acetic acid, ascorbic acid, alginic acid, erythorbic acid, polyglutamic acid, glucono delta-lactone, and their alkali or alkaline earth metal salt derivatives. In addition, organic acid additives may also be in either a D configuration or an L configuration. Suitable organic acid additive salts include, but are not limited to, all organic acids, such as sodium salts, calcium salts, potassium salts, and magnesium salts of salts of sorbic acid, adipic acid, citric acid, malic acid, tartaric acid, fumaric acid, lactic acid (e.g., sodium lactate), alginic acid (e.g., sodium alginate), ascorbic acid (e.g., sodium ascorbate), benzoic acid (e.g., sodium benzoate or potassium benzoate), sorbic acid, and adipic acid. The examples of organic acid additives described may be optionally substituted with at least one group selected from hydrogen, alkyl, alkenyl, alkynyl, halo, haloalkyl, carboxyl, acyl, acyloxy, amino, amide, carboxyl derivative, alkylamino, dialkylamino, arylamino, alkoxy, aryloxy, nitro, cyano, sulfo, thiol, imine, sulfonyl, sulfenyl, sulfamyl, carboxalkoxy, carboxamide, phosphonyl, phosphinyl, phosphoryl, phosphino, thioester, thioether, anhydride, oxyimino, hydrazino, carbamyl, phosphor, or phosphonato.In certain embodiments, the organic acid additive is present in the sweetener composition in an amount effective to provide a concentration of about 10 ppm to about 5,000 ppm, for example, when present in a consumable product such as a beverage.

[0132] Suitable inorganic acid additives include, but are not limited to, phosphoric acid, phosphorous acid, polyphosphate, hydrochloric acid, sulfuric acid, carbonic acid, sodium dihydrogen phosphate, and their alkali or alkaline earth metal salts (e.g., inositol hexaphosphate Mg / Ca).

[0133] Suitable bittering compound additives include, but are not limited to, caffeine, quinine, urea, orange peel oil, naringin, cassia, and their salts.

[0134] Suitable flavorings and flavoring additives include, but are not limited to, vanillin, vanilla extract, mango extract, cinnamon, citrus, coconut, ginger, viridiflorol, almond, menthol (including menthol without mint), grape skin extract, and grape seed extract. "Flavoring" and "flavoring ingredients" are synonymous and may include natural or synthetic substances, or combinations thereof. Flavorings may also include other substances that impart flavor and may include natural or non-natural (synthetic) substances that are safe for humans or animals when used in generally acceptable amounts. Non-exclusive examples of trademarked flavorings include DOHLER® Natural Flavoring Sweetness Enhancer K14323 (DOHLER®, Darmstadt, Germany), Symrise® Natural Flavor Mask for Sweeteners 161453 and 164126 (SYMRISE®, Holzminden, Germany), Natural Advantage® Bitterness Blockers 1, 2, 9, and 10 (Natural Advantage®, Freehold, New Jersey, USA), and SUCRAMASK® (Creative Research Management, Stockton, California, USA).Suitable polymer additives include, but are not limited to, chitosan, pectin, pectic acid, polyuronic acid, polygalacturonic acid, starch, food hydrophilic colloids or crude extracts thereof (e.g., Acacia gum senegal (FIBERGUM®), Gum acacia seyal, carrageenan), poly-L-lysine (e.g., poly-L-α-lysine or poly-L-ε-lysine), poly-L-ornithine (e.g., poly-L-α-ornithine or poly-L-ε-ornithine), polypropylene glycol, polyethylene glycol, poly(ethylene glycol methyl ether), polyarginine, polyaspartic acid, polyglutamic acid, polyethyleneimine, alginic acid, sodium alginate, propylene glycol alginate, and polyethylene glycol sodium alginate, sodium hexametaphosphate and its salts, and other cationic and anionic polymers.

[0135] Suitable protein or protein hydrolysate additives include, but are not limited to, bovine serum albumin (BSA), whey protein (including fractions or concentrates such as 90% instant whey protein isolate, 34% whey protein, 50% hydrolyzed whey protein, and 80% whey protein concentrate), soluble rice protein, soy protein, protein isolates, protein hydrolysates, reaction products of protein hydrolysates, glycoproteins, and / or proteoglycans containing amino acids (e.g., glycine, alanine, serine, threonine, asparagine, glutamine, arginine, valine, isoleucine, leucine, norvaline, methionine, proline, tyrosine, and hydroxyproline), collagen (e.g., gelatin), partially hydrolyzed collagen (e.g., hydrolyzed fish collagen), and collagen hydrolysates (e.g., porcine collagen hydrolysate).

[0136] Suitable surfactant additives include, but are not limited to, polysorbates (e.g., polyoxyethylene sorbitan monooleate (polysorbate 80), polysorbate 20, polysorbate 60), sodium dodecylbenzenesulfonate, dioctyl sulfosuccinate or sodium dioctyl sulfosuccinate, sodium dodecyl sulfate, cetylpyridinium chloride (hexadecylpyridinium chloride), hexadecyltrimethylammonium bromide, sodium cholate, carbamoyl, choline chloride, sodium glycocholate, sodium taurodeoxycholate, arginate laurate, sodium stearoyl lactylate, sodium taurocholate, lecithin, sucrose oleate, sucrose stearate, sucrose palmitate, sucrose laurate, and other emulsifiers.

[0137] Suitable flavonoid additives are classified as flavonols, flavones, flavanones, flavan-3-ols, isoflavones, or anthocyanidins. Non-exclusive examples of flavonoid additives include, but are not limited to, catechins (e.g., green tea extracts such as Polyphenon® 60, Polyphenon® 30, Polyphenon® 25 (Mitsui Norin Co., Ltd., Japan)), polyphenols, rutin (e.g., enzyme-modified rutin Sanmelin® AO (San-fi Gen FFI, Inc., Osaka, Japan)), neohesperidin, naringin, and neohesperidin dihydrochalcone. Suitable alcohol additives include, but are not limited to, ethanol.

[0138] Suitable astringent compound additives include, but are not limited to, tannic acid, europium chloride (EuCl3), gadolinium chloride (GdCl3), terbium chloride (TbCl3), alum, tannic acid, and polyphenols (e.g., tea polyphenols).

[0139] Carefully selected source of ingredients In general, the caffeine and gamma-aminobutyric acid in this composition may be derived from any naturally occurring or synthetic source. In some embodiments, the caffeine and / or gamma-aminobutyric acid introduced into this composition are extracted from plants and exist in a relatively pure form. In other embodiments, the caffeine and / or gamma-aminobutyric acid are derived from food-grade or equivalent synthetic sources. Examples of methods for synthesizing, manufacturing, extracting, and purifying caffeine and / or gamma-aminobutyric acid are generally known in the art. In some embodiments, the sources of caffeine and GABA may be the same. In other embodiments, the caffeine and GABA are derived from different sources.

[0140] Alternatively, caffeine and / or gamma-aminobutyric acid can be introduced into the composition by including a component containing a desired amount of caffeine and / or gamma-aminobutyric acid in the composition. Components containing caffeine, gamma-aminobutyric acid, or both may include, but are not limited to, tea, such as green tea, white tea, oolong tea, black tea, cocoa, guarana, or any combination thereof.

[0141] In some embodiments, the composition comprises a plant, or a part thereof, or a product thereof, or an extract or juice thereof, wherein the plant contains caffeine, or gamma-aminobutyric acid, or both.

[0142] In some embodiments, gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof.

[0143] Coffee and tea products In some embodiments, the composition includes coffee products. Non-limiting examples of coffee products include: coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof.

[0144] In a particular embodiment, the composition comprises coffee fruit (also known as coffee berry or coffee cherry), or a portion thereof, a product, an extract, or a juice. In some embodiments, the coffee fruit is selected from the group consisting of Coffea Arabica or its derivatives, Coffea canephora or its derivatives, or any combination thereof. Products of coffee fruit are a natural source of both phenolic acids and caffeine, including chlorogenic acid, caffeic acid, ferulic acid, isoferulic acid, dihydroferulic acid, quinic acid, or combinations thereof.

[0145] The coffee fruit products used in this composition include, but are not limited to, liquid coffee fruit extract, dried coffee fruit, coffee fruit powder, concentrated coffee fruit juice, unconcentrated (non-concentrated) coffee fruit juice, and cold-pressed coffee berry juice. Examples of coffee fruit extracts and coffee juices and methods for producing them can be found in International Publication No. 2021 / 055757, the full disclosure of which is incorporated herein by reference.

[0146] In some embodiments, the coffee juice product has a caffeine content of about 0.002 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%. In some embodiments, the coffee juice product has a gamma-aminobutyric acid content.

[0147] In some embodiments, the composition comprises a tea product selected from the group consisting of: water-soluble tea products, fermented tea, tea extracts, concentrated tea, dried tea, tea leaves, tea aroma, white tea, black tea, oolong tea, green tea, or extracts thereof, or any combination thereof.

[0148] beverage In some embodiments, the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, plant-based protein beverages, plant-based beverages, sports drinks, and energy drinks.

[0149] As used herein, “beverage” refers to a beverage that is ready to drink. Suitable ready-to-drink beverages include carbonated and non-carbonated beverages. Carbonated beverages include, but are not limited to, soft drinks, cola, lemon-lime flavored sparkling beverages, orange flavored sparkling beverages, grape flavored sparkling beverages, strawberry flavored sparkling beverages, pineapple flavored sparkling beverages, ginger ale, soft drinks, root beer, and malt beverages.

[0150] Non-carbonated beverages include, but are not limited to, fruit juices, fruit-flavored juices, juice drinks, nectars, vegetable juices, vegetable-flavored juices, sports drinks, energy drinks, protein drinks, vitamin-fortified water, near water drinks (e.g., natural water or water containing synthetic flavorings), coconut water, various teas (e.g., black tea, green tea, rooibos tea, oolong tea), coffee, cocoa drinks, beverages containing dairy ingredients (e.g., milk drinks, coffee with dairy ingredients, café au lait, milk tea, fruit milk drinks), beverages containing grain extracts, smoothies, and combinations thereof.

[0151] The beverage comprises a liquid matrix, i.e., a raw material in which the components (including caffeine and gamma-aminobutyric acid as disclosed herein) are dissolved. In one embodiment, the liquid matrix is ​​beverage-quality water, such as deionized water, distilled water, reverse osmosis water, carbonized water, purified water, desalinated water, and combinations thereof. Additional suitable liquid matrices include, but are not limited to, phosphoric acid, phosphate buffer, citrate, citrate buffer, and carbonized water.

[0152] In one embodiment, the beverage contains ingredients, namely pulp, seeds, chunks, etc.

[0153] The beverage may further contain, but is not limited to, additives including carbohydrates, polyols, amino acids and their corresponding salts, polyamino acids and their corresponding salts, sugar acids and their corresponding salts, nucleotides, organic acids, inorganic acids, organic acid salts and organic base salts, organic salts, inorganic salts, bitter compounds, caffeine, flavorings and flavoring components, astringent compounds, proteins or protein hydrolysates, surfactants, emulsifiers, weighting agents, juices, dairy products, grains and other plant extracts, flavonoids, alcohols, polymers, and combinations thereof. Any suitable additive described herein may be used.

[0154] The beverage may further contain one or more of the above-mentioned additives and / or functional ingredients. Functional ingredients include, but are not limited to, vitamins, minerals, antioxidants, preservatives, glucosamine, and combinations thereof. Any suitable functional ingredient described herein may be used.

[0155] The pH of a beverage is not considered to have a substantial or adverse effect on enhancing cognition / arousal. A non-limiting example of a beverage pH range is approximately 1.8 to 10. A further example is a pH range of approximately 2 to 5. In certain embodiments, the pH of a beverage may be approximately 2.5 to 4.2. Those skilled in the art will understand that the pH of a beverage can vary depending on the type of beverage. For example, the pH of a dairy beverage may exceed 4.2.

[0156] The titrable acidity of a beverage can range, for example, from about 0.01 wt% to about 1.0 wt% of the beverage.

[0157] In one embodiment, the effervescent beverage product has an acidity of about 0.01 wt% to about 1.0 wt% of the beverage, for example, about 0.05 wt% to about 0.25 wt% of the beverage.

[0158] The carbonation saturation of effervescent beverage products is 0 to approximately 2% (w / w), for example, containing approximately 0.1 to approximately 1.0% (w / w) of carbon dioxide or equivalent.

[0159] The temperature of the beverage can range from approximately 4°C to approximately 100°C, for example, from approximately 4°C to approximately 25°C.

[0160] The beverage may be a full-calorie beverage with up to approximately 120 calories per 8-ounce serving. The beverage may be a medium-calorie beverage with up to approximately 60 calories per 8-ounce serving. The beverage may be a low-calorie beverage with up to approximately 40 calories per 8-ounce serving. The beverage may be a zero-calorie beverage with less than approximately 5 calories per 8-ounce serving.

[0161] In some embodiments, the present disclosure relates to a beverage containing gamma-aminobutyric acid and caffeine: the beverage contains about 0.002 wt% to about 5 wt% caffeine; and about 0.01 wt% to about 2.5 wt% gamma-aminobutyric acid, and the beverage has a weight ratio of gamma-aminobutyric acid to caffeine of about 1:50 to about 10:1.

[0162] Edible gel mix and edible gel composition In one embodiment, the composition is an edible gel or a mixture of edible gels.

[0163] Edible gels are gels that can be eaten. A gel is a colloidal system in which a network of particles spans a volume of liquid medium. Although gels exhibit a density similar to liquids because they are primarily composed of liquid, they possess the structural consistency of a solid due to the network of particles in the liquid medium. For this reason, gels generally appear as solid, jelly-like materials. Gels can be used in a variety of applications. For example, gels can be used in food, paints, and adhesives.

[0164] Non-limiting examples of edible gel compositions used in a particular embodiment include gel desserts, puddings, jellies, pastes, trifles, aspics, marshmallows, or gummy candies. Edible gel mixtures are generally powders or granular solids, and liquids can be added to form edible gel compositions. Non-limiting examples of liquids used in a particular embodiment include water, dairy liquids, dairy-like liquids, juices, alcohol, alcoholic beverages, and combinations thereof. Non-limiting examples of dairy liquids that may be used in a particular embodiment include milk, fermented milk, cream, liquid whey, and mixtures thereof. Non-limiting examples of dairy-like liquids that may be used in a particular embodiment include, for example, soy milk and non-dairy coffee cream. Since commercially available edible gel products are typically sweetened with sucrose, it is desirable to sweeten edible gels with alternative sweeteners to provide low-calorie or calorie-free alternatives.

[0165] As used herein, the term “gelling component” refers to any material capable of forming a colloidal system in a liquid medium. Non-limiting examples of gelling components used in a particular embodiment include gelatin, alginates, carrageenan, gum, pectin, konjac, agar, edible acids, rennet, starch, starch derivatives, and combinations thereof. It is well known to those skilled in the art that the amount of gelling component used in an edible gel mixture or edible gel composition varies considerably depending on several factors, including the specific gelling component used, the specific liquid base used, and the desired properties of the gel.

[0166] Non-limiting examples of other components used in a particular embodiment include food acids, salts of food acids, buffer systems, fillers, sequestering agents, crosslinking agents, one or more flavorings, one or more coloring agents, and combinations thereof. Non-limiting examples of food acids used in a particular embodiment include citric acid, adipic acid, fumaric acid, lactic acid, malic acid, and combinations thereof. Non-limiting examples of salts of food acids used in a particular embodiment include sodium salts of food acids, potassium salts of food acids, and combinations thereof. Non-limiting examples of fillers used in a particular embodiment include rafutyrose, isomalt, sorbitol, polydextrose, maltodextrin, and combinations thereof. Non-limiting examples of sequestering agents used in a particular embodiment include disodium calcium tetraacetate, glucono delta-lactone, sodium gluconate, potassium gluconate, ethylenediaminetetraacetic acid (EDTA), and combinations thereof. Non-limiting examples of crosslinking agents used in a particular embodiment include calcium ions, magnesium ions, sodium ions, and combinations thereof.

[0167] Confectionery In one embodiment, this composition is a confectionery.

[0168] As used herein, “confectionery” may mean sweet food, candy, sweets, or similar terms. Confectionery generally contains base composition components and sweetener components. Confectionery can be any form of food that is typically perceived as being sugar-rich or is typically a sweet food. According to certain embodiments of this disclosure, confectionery includes bakery products such as pastries; sweet foods eaten during teatime or after meals, such as desserts like yogurt, jelly, drinkable jelly, pudding, bavarian cream, blancmange, cakes, brownies, and mousse; frozen foods; frozen desserts, such as ice cream, ice milk, and lacto ice (foods made by adding sweeteners and various other types of ingredients to dairy products, stirring the resulting mixture, and freezing it), and frozen desserts such as sherbet and dessert ice (foods made by adding various other types of ingredients to a sugar liquid, stirring the resulting mixture, and freezing it); general confectionery, such as baked or steamed goods like crackers, biscuits, anpan, halba, and alfajor; mochi and snacks; table top products; chewing gum (e.g., jetulong, guttakay gum) This may include compositions containing a substantially water-insoluble chewable gum base, such as chicle or its substitutes, which may contain rubber, or certain edible natural synthetic resins or waxes; common confectionery such as hard candies, soft candies, mints, nougat candies, jelly beans, fudge, toffee, Swiss milk tablets, licorice candies, chocolates, gelatin candies, marshmallows, marzipan, Divinity, and cotton candy; sauces, such as fruit-flavored sauces and chocolate sauces; edible gels; creams, such as buttercream, flour paste, and whipped cream; jams, such as strawberry jam and marmalade; and breads, such as sweet buns, or other starch products, and combinations thereof.

[0169] As used herein, “base composition” means any composition that can be a food product and provides a matrix for holding sweetener components.

[0170] Suitable base compositions for embodiments of the present disclosure may include, but are not limited to, wheat flour, yeast, water, salt, butter, eggs, milk, milk powder, alcohol, gelatin, nuts, chocolate, citric acid, tartaric acid, fumaric acid, natural flavors, artificial flavors, colorings, polyols, sorbitol, isomalt, maltitol, lactitol, malic acid, magnesium stearate, lecithin, hydrogenated glucose syrup, glycerin, natural or synthetic gums, and starches, and combinations thereof. Such ingredients are generally recognized as safe (GRAS) and / or approved by the U.S. Food and Drug Administration (FDA). According to certain embodiments of the present invention, the base composition is present in the confectionery in an amount ranging from about 0.1 to about 99 percent by weight.

[0171] The base composition of the confectionery may optionally include other artificial or natural sweeteners, bulk sweeteners, or combinations thereof. Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high-fructose corn syrup, fructose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. Generally, the amount of bulk sweetener present in confectionery varies greatly depending on the specific embodiment of the confectionery and the desired level of sweetness. Those skilled in the art will readily determine an appropriate amount of bulk sweetener.

[0172] seasoning composition In one embodiment, the composition is a seasoning. In another embodiment, the seasoning includes the composition of the Disclosure. As used herein, seasonings are compositions used to enhance or improve the flavor of food or beverages. Non-limiting examples of seasonings include ketchup; mustard; barbecue sauce; butter; chili sauce; chutney; cocktail sauce; curry; dip; fish sauce; horseradish; hot sauce; jelly, jam, marmalade, or candied fruit; mayonnaise; peanut butter; spices; remoulade; salad dressings (e.g., oil and vinegar, Caesar, French, ranch, blue cheese, Russian, Thousand Island, Italian, and balsamic vinaigrette), salsa; sauerkraut; soy sauce; steak sauce; syrup; tartar sauce; and Worcestershire sauce.

[0173] Seasoning bases generally contain mixtures of different ingredients, and non-limiting examples include vehicles (e.g., water and vinegar); spices or seasonings (e.g., salt, pepper, garlic, mustard seeds, onions, paprika, turmeric, and combinations thereof); fruits, vegetables, or products thereof (e.g., tomatoes or tomato-based products (paste, puree), fruit juices, fruit juice peels, and combinations thereof); oils or oil emulsions, especially vegetable oils; thickeners (e.g., xanthan gum, food starch, other hydrophilic colloids, and combinations thereof); and emulsifiers (e.g., egg yolk solids, protein, gum arabic, carob gum, guar gum, karaya gum, tragacanth gum, carrageenan, pectin, propylene glycol ester of alginic acid, sodium carboxymethylcellulose, polysorbate, and combinations thereof). Recipes for seasoning bases and methods for producing seasoning bases are well known to those skilled in the art.

[0174] Generally, seasonings also include calorie sweeteners such as sucrose, high-fructose corn syrup, molasses, honey, or brown sugar. In exemplary embodiments of the seasonings provided herein, the compounds of the present invention or compositions containing them are used in place of conventional calorie sweeteners. Accordingly, the seasoning compositions preferably include the compounds of the present invention, or compositions containing the compounds of the present invention and a seasoning base.

[0175] The seasoning composition may optionally contain other natural and / or synthetic strong sweeteners, bulk sweeteners, pH modifiers (e.g., lactic acid, citric acid, phosphoric acid, hydrochloric acid, acetic acid, and combinations thereof), fillers, functional agents (e.g., pharmaceuticals, nutrients, or components of food or plants), flavorings, colorings, or combinations thereof.

[0176] Chewing gum composition In one embodiment, the composition is chewing gum. In another embodiment, the chewing gum composition comprises the composition of the Disclosure. The chewing gum composition generally comprises a water-soluble portion and a water-insoluble chewable gum base portion. The water-soluble portion typically comprises the composition of the Disclosure, and the insoluble gum base portion dissipates along with some of the flavoring over a period of time while the gum is held in the mouth and chewed. The insoluble gum base generally determines whether the gum is considered chewing gum, bubble gum, or functional gum.

[0177] Insoluble gum bases are generally present in chewing gum compositions in amounts ranging from about 15 to about 35 weight percent and typically include combinations of elastomers, plasticizers, emulsifiers, resins, and fillers. Such components are generally considered food-grade, recognized as safe (GRA), and / or approved by the U.S. Food and Drug Administration (FDA).

[0178] The elastomer, which is the main component of the gum base, provides the gum with rubbery cohesiveness and may include one or more natural rubbers (e.g., smoked latex, liquid latex, or guayule); natural gums (e.g., Jelutong, Perillo, Sorvá, Massaranduba Balata, Massaranduba Chocolate, Nispero, Rosindinha, Chicle, and Gutta Hang Kang); or synthetic elastomers (e.g., butadiene-styrene copolymers, isobutylene-isoprene copolymers, polybutadiene, polyisobutylene, and vinyl polymer elastomers). In certain embodiments, the elastomer is present in the gum base in an amount ranging from about 3 to about 50 weight percent of the gum base.

[0179] The resin is used to alter the hardness of the gum base and help to soften the elastomer component of the gum base. Non-limiting examples of suitable resins include rosin esters, terpene resins (e.g., terpene resins derived from α-pinene, β-pinene, and / or d-limonene), polyvinyl acetate, polyvinyl alcohol, ethylene vinyl acetate, and vinyl acetate-vinyl laurate copolymers. Non-limiting examples of rosin esters include glycerol esters of partially hydrogenated rosin, glycerol esters of polymerized rosin, glycerol esters of partially dimerized rosin, glycerol esters of rosin, pentaerythritol esters of partially hydrogenated rosin, methyl esters of rosin, or methyl esters of partially hydrogenated rosin. In certain embodiments, the resin is present in the gum base in an amount ranging from about 5 to about 75 weight percent of the gum base.

[0180] Softeners, also known as plasticizers, are used to alter the chewability and / or mouthfeel of chewing gum compositions. Generally, softeners include oils, fats, waxes, and emulsifiers. Non-limiting examples of oils and fats include animal fats, hydrogenated animal fats, large amounts of hydrogenated or partially hydrogenated vegetable oils (e.g., soybean oil, canola oil, cottonseed oil, sunflower oil, coconut oil, corn oil, safflower oil, or palm kernel oil), cocoa butter, glyceryl monostearate, glycerol triacetate, glyceryl abietate, lecithin, monoglycerides, diglycerides, triglycerides, acetylated monoglycerides, and free fatty acids. Non-limiting examples of waxes include polypropylene / polyethylene / Fisher-Tropsch wax, paraffin, and microcrystalline waxes and natural waxes (e.g., candelilla, beeswax, and carnauba). Microcrystalline waxes, particularly waxes with high crystallinity and high melting points, can also be considered as body agents or texture modifiers. In certain embodiments, the softener is present in the gum base in an amount ranging from about 0.5 to about 25 weight percent of the gum base.

[0181] Emulsifiers are used to form a uniform dispersion of the insoluble and soluble phases of a chewing gum composition and also possess plasticizing properties. Suitable emulsifiers include glycerol monostearate (GMS), lecithin (phosphatidylcholine), polyglycerol polyricinoleic acid (PPGR), monoglycerides and diglycerides of fatty acids, glycerol distearate, triacetin, acetylated monoglycerides, glycerol triacetate, and magnesium stearate. In certain embodiments, the emulsifier is present in the gum base in an amount ranging from about 2 to about 30 weight percent of the gum base.

[0182] The chewing gum composition may also contain an adjuvant or filler in either the gum base or / or the soluble portion of the chewing gum composition. Suitable adjuvants and fillers include lecithin, inulin, polydextrin, calcium carbonate, magnesium carbonate, magnesium silicate, limestone, aluminum hydroxide, aluminum silicate, talc, clay, alumina, titanium dioxide, and calcium phosphate. In certain embodiments, lecithin can be used as an inert filler to reduce the stickiness of the chewing gum composition. In other specific embodiments, lactic acid copolymers, proteins (e.g., gluten and / or zein) and / or guar can be used to form a gum that is more readily biodegradable. The adjuvant or filler is generally present in the gum base in an amount of up to about 20 weight percent of the gum base. Other optional components include colorants, bleaching agents, preservatives, and flavorings.

[0183] In certain embodiments of the chewing gum composition, the gum base comprises about 5 to about 95 weight percent of the chewing gum composition, more preferably about 15 to about 50 weight percent of the chewing gum composition, and even more preferably about 20 to about 30 weight percent of the chewing gum composition.

[0184] The soluble portion of the chewing gum composition may optionally contain other artificial or natural sweeteners, bulk sweeteners, softeners, emulsifiers, flavorings, colorants, adjuvants, fillers, functional agents (e.g., pharmaceuticals or nutrients), or combinations thereof. Suitable examples of softeners and emulsifiers are as described above.

[0185] Bulk sweeteners include both caloric and non-caloric compounds. Non-limiting examples of bulk sweeteners include sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, high-fructose corn syrup, fructose, galactose, corn syrup solids, tagatose, polyols (e.g., sorbitol, mannitol, xylitol, lactitol, erythritol, and maltitol), hydrogenated starch hydrolysates, isomalt, trehalose, and mixtures thereof. In certain embodiments, the bulk sweetener is present in the chewing gum composition in an amount ranging from about 1 to about 75 weight percent of the chewing gum composition.

[0186] Flavorings can be used in either the insoluble gum base or the soluble portion of a chewing gum composition. Such flavorings may be natural or artificial. In certain embodiments, flavorings include essential oils, such as oils derived from plants or fruits, peppermint oil, spearmint oil, other mint oils, clove oil, cinnamon oil, wintergreen oil, laurel oil, thyme oil, thuja oil, nutmeg oil, allspice oil, sage oil, mace oil, and almond oil. In another particular embodiment, flavorings include plant extracts or fruit essences such as apple, banana, watermelon, pear, peach, grape, strawberry, raspberry, cherry, plum, pineapple, and apricot, and mixtures thereof. In yet another particular embodiment, flavorings include citrus flavors such as extracts, essences, or oils of lemon, lime, orange, mandarin, grapefruit, citron, or kumquat.

[0187] Grain composition In one embodiment, the composition is a cereal composition. In another embodiment, the disclosure relates to a cereal composition comprising a composition comprising gamma-aminobutyric acid and caffeine. Cereal compositions are typically eaten as a staple food or snack. Non-limiting examples of cereal compositions used in a particular embodiment include ready-to-eat cereals and hot cereals. Ready-to-eat cereals are cereals that consumers can eat without further processing (cooking). Examples of ready-to-eat cereals include breakfast cereals and snack bars. Breakfast cereals are typically processed to form fragments, flakes, puffs, or extruded shapes. Breakfast cereals are generally eaten chilled and are often mixed with milk and / or fruit. Snack bars include, for example, energy bars, mochi, granola bars, and nutrition bars. Hot cereals are generally cooked, usually with milk or water, before eating. Non-limiting examples of hot cereals include grits, porridge, polenta, rice, and rolled oats.

[0188] A cereal composition generally comprises at least one cereal component. As used herein, the term “cereal component” refers to materials such as whole grains or parts of grains, whole or part of seeds, and whole or part of grasses. Non-limiting examples of cereal components used in specific embodiments include corn, wheat, rice, barley, bran, bran endosperm, bulgur, sorghum, millet, oats, rye, rye wheat, buckwheat, fonio, quinoa, beans, soybeans, amaranth, teff, spelt, and caniwa.

[0189] In certain embodiments, the cereal composition includes gamma-aminobutyric acid and caffeine as described herein, or a composition comprising gamma-aminobutyric acid and caffeine and at least one cereal component. The composition comprising gamma-aminobutyric acid and caffeine can be added to the cereal composition in a variety of ways, such as, for example, as a coating, as a frosting, as a glazing agent, or as a matrix blend (i.e., added as an ingredient to the cereal formulation before the preparation of the final cereal product).

[0190] Accordingly, in certain embodiments, a composition containing gamma-aminobutyric acid and caffeine, or gamma-aminobutyric acid and caffeine, is added to a cereal composition as a matrix blend. In one embodiment, gamma-aminobutyric acid and caffeine, or a composition containing gamma-aminobutyric acid and caffeine, is blended with cereals before cooking to provide a cereal product. In another embodiment, gamma-aminobutyric acid and caffeine, or a composition containing gamma-aminobutyric acid and caffeine, is blended with a cereal matrix before the cereals are extruded.

[0191] In another specific embodiment, a composition containing gamma-aminobutyric acid and caffeine, or gamma-aminobutyric acid and caffeine, is added to a grain composition as a coating, for example, by mixing gamma-aminobutyric acid and caffeine, or by incorporating gamma-aminobutyric acid and caffeine in a food-grade oil and applying the mixture to the grain. In a different embodiment, a composition containing gamma-aminobutyric acid and caffeine, or gamma-aminobutyric acid and caffeine and a food-grade oil, can be applied separately to the grain by first applying the oil or sweetener. Non-limiting examples of food-grade oils used in a particular embodiment include vegetable oils such as corn oil, soybean oil, cottonseed oil, peanut oil, coconut oil, canola oil, olive oil, sesame oil, palm oil, palm kernel oil, and mixtures thereof. In yet another embodiment, food-grade fat can be used instead of oil, provided that the fat melts before it is applied to the grain.

[0192] In another embodiment, gamma-aminobutyric acid and caffeine, or a composition containing gamma-aminobutyric acid and caffeine, is added to the grain composition as a glazing agent. Non-limiting examples of glazing agents used in a particular embodiment include corn syrup, honey syrup and honey syrup solids, maple syrup and maple syrup solids, sucrose, isomalt, polydextrose, polyols, hydrogenated starch hydrolysates, aqueous solutions thereof, and mixtures thereof. In yet another such embodiment, gamma-aminobutyric acid and caffeine, or a composition containing gamma-aminobutyric acid and caffeine, is added as a glazing agent by mixing it with a food-grade oil or fat and applying the mixture to the grain. In yet another embodiment, gum-based materials such as acacia gum, carboxymethylcellulose, or algin can be added to the glazing agent to provide a structural support. In addition, the glazing agent may also contain colorants and flavors.

[0193] In another embodiment, caffeine and gamma-aminobutyric acid, or a composition containing caffeine and gamma-aminobutyric acid, is added to the grain composition as a frosting. In one such embodiment, gamma-aminobutyric acid and caffeine, or a composition containing gamma-aminobutyric acid and caffeine, is mixed with water and a frosting agent and then applied to the grain. Non-limiting examples of frosting agents used in a particular embodiment include maltodextrin, sucrose, starch, polyols, and mixtures thereof. The frosting may also include food-grade oils, food-grade fats, colorants, and / or flavors.

[0194] Dairy products In one embodiment, the composition of the present disclosure is a dairy product comprising caffeine and gamma-aminobutyric acid as described herein. In another embodiment, the composition of the present disclosure is a dairy product comprising a composition comprising caffeine and gamma-aminobutyric acid. Processes for producing dairy products and dairy products suitable for use in the present invention are well known to those skilled in the art. Dairy products as used herein include milk or food products made from milk. Non-limiting examples of dairy products suitable for use in embodiments of the present invention include milk, milk cream, sour cream, crème fraîche, buttermilk, fermented buttermilk, powdered milk, condensed milk, unsweetened condensed milk, butter, cheese, cottage cheese, cream cheese, yogurt, ice cream, frozen custard, frozen yogurt, gelato, via, piima, filmjörk, kaymak, kefir, viili, kumis, airag, ice milk, casein, airan, lassi, kor, or combinations thereof.

[0195] Milk is a liquid secreted from the mammary glands of female mammals to nourish young mammals. The ability of females to produce breast milk is one of the defining characteristics of mammals, providing a primary source of nutrition for newborns before they are able to digest a wider variety of foods. In certain embodiments of the present invention, dairy products are derived from the raw milk of cows, goats, sheep, horses, donkeys, camels, buffalo, yaks, reindeer, moose, or humans.

[0196] In certain embodiments of the present invention, the processing of raw milk into dairy products generally includes the steps of pasteurization, creaming, and homogenization. Raw milk can be consumed without pasteurization, but it is usually pasteurized to kill harmful microorganisms such as bacteria, viruses, protozoa, molds, and yeasts. Pasteurization generally involves heating milk to a high temperature for a short period of time to significantly reduce the number of microorganisms, thereby reducing the risk of disease.

[0197] Creaming traditionally involves separating milk into a high-fat cream layer and a low-fat milk layer, following the pasteurization step. The milk will separate into milk and cream layers after 12-24 hours. The cream rises to the top of the milk layer and can be skimmed and used as a separate dairy product. Alternatively, the cream can be separated from the milk using a centrifuge. The remaining milk is classified according to its fat content, and non-limiting examples include whole milk, 2% fat milk, 1% fat milk, and skim milk.

[0198] After removing the required amount of fat from the milk by creaming, the milk is often homogenized. Homogenization prevents the cream from separating from the milk and generally involves passing the milk through a narrow tube under high pressure to break down the fat globules in the milk. While pasteurization, creaming, and homogenization of milk are common, they are not essential for the production of consumer dairy products. Therefore, suitable dairy products used in embodiments of the present invention may not undergo any processing steps at all, or they may undergo one processing step or a combination of the processing steps described herein. Suitable dairy products used in embodiments of the present invention may undergo processing steps in addition to or separately from the processing steps described herein.

[0199] Certain embodiments of the present invention include dairy products produced from milk by additional processing steps. As described above, cream can be skimmed from the top of the milk or separated from the milk using a mechanical centrifuge. In certain embodiments, the dairy product includes sour cream, a fat-rich dairy product obtained by fermenting cream using a bacterial culture. The bacteria produce lactic acid during fermentation, making the cream sour and thick. In another particular embodiment, the dairy product includes crème fraîche, a heavy cream that is slightly sour by a bacterial culture in a similar manner to sour cream. Crème fraîche is usually not as thick or sour as sour cream. In yet another particular embodiment, the dairy product includes cultured buttermilk. Cultured buttermilk is obtained by adding bacteria to milk. The cultured buttermilk is sour due to fermentation, in which the bacterial culture converts lactose into lactic acid. Although produced in different ways, cultured buttermilk generally resembles conventional buttermilk, which is a byproduct of butter production.

[0200] According to other specific embodiments of the present invention, the dairy product comprises milk powder, condensed milk, unsweetened condensed milk, or a combination thereof. Milk powder, condensed milk, and unsweetened condensed milk are generally produced by removing water from milk. In certain embodiments, the dairy product comprises milk powder containing dry milk solids with a low water content. In yet another specific embodiment, the dairy product comprises condensed milk. Condensed milk generally comprises milk that has a low water content, to which sweeteners are added, resulting in a thick, sweet product with a long shelf life. In yet another specific embodiment, the dairy product comprises unsweetened condensed milk. Unsweetened condensed milk generally comprises fresh, homogenized milk from which about 60% of the water has been removed, which has been cooled, fortified with additives such as vitamins and stabilizers, packaged, and finally sterilized. According to yet another specific embodiment of the present invention, the dairy product comprises dried cream, as well as a composition comprising gamma-aminobutyric acid and caffeine or gamma-aminobutyric acid and caffeine.

[0201] In another specific embodiment, the dairy products provided herein include butter. Butter is generally produced by churning cream or fermented cream or milk. Butter generally contains milk fat surrounding tiny droplets that mainly consist of water and milk proteins. The churning process damages the membrane surrounding the tiny spheres of milk fat, causing the milk fat to bind together and separate from the rest of the cream. In yet another specific embodiment, the dairy products include buttermilk, which is the acidic liquid remaining after butter has been produced from whole milk by the churning process.

[0202] In yet another specific embodiment, dairy products include cheese, a solid food produced by coagulating milk using a combination of rennet or a rennet substitute and acidification. Rennet is a natural enzyme complex produced in the stomachs of mammals to digest milk, and is used in cheesemaking to coagulate milk and separate it into a solid known as curd and a liquid known as whey. Generally, rennet is obtained from the stomachs of young ruminants such as calves, but alternative sources of rennet include certain plants, microorganisms, and genetically modified bacteria, fungi, or yeasts. In addition, milk can be coagulated by adding an acid such as citric acid. Generally, a combination of rennet and / or acidification is used to coagulate milk. After separating the milk into curd and whey, some cheeses are produced by simply dehydrating, salting, and packaging the curd. However, most cheeses require more processing. Using a variety of methods, hundreds of different types of cheese can be produced. Processing methods include heating the cheese, cutting it into small cubes to dehydrate it, salting it, stretching it, cheddaring it, washing it, shaping it, aging it, and ripening it. Some cheeses, such as blue cheese, have additional bacteria or mold introduced before or during ripening to give the final product flavor and aroma. Cottage cheese is a mild-flavored cheese curd product that is dehydrated but not pressed, so some whey remains. The curd is usually washed to remove acidity. Cream cheese is a soft, mellow-tasting, high-fat white cheese made by adding cream to milk and then coagulating it to form a thick curd. Alternatively, cream cheese can be made from skim milk with cream added to the curd. It should be understood that the term cheese used herein includes all solid foods made by coagulating milk.

[0203] In another specific embodiment of the present invention, the dairy product includes yogurt. Yogurt is generally produced by the bacterial fermentation of milk. The fermentation of lactose produces lactic acid, which acts on the proteins in the milk to give the yogurt a gel-like texture and acidity. In a particularly preferred embodiment, the yogurt may be sweetened with sweeteners and / or flavorings. Non-limiting examples of flavorings include, but are not limited to, fruit (e.g., peach, strawberry, banana), vanilla, and chocolate. Yogurts used herein also include yogurts of different concentrations and viscosities, such as dahi, dadi or dadiah, labaneh or labaneh, bulgaria, kefir, and matsoni. In another specific embodiment, the dairy product includes a yogurt-based beverage, also known as drinking yogurt or yogurt smoothie. In a particularly preferred embodiment, the yogurt-based beverage may include sweeteners, flavorings, other ingredients, or a combination thereof.

[0204] Other dairy products not described herein may also be used in specific embodiments of the present invention. Such dairy products are well known to those skilled in the art, and non-limiting examples include milk, milk and juice, coffee, tea, beer, piima, filmjörk, kaymak, kefir, viili, kumis, airag, ice milk, casein, ayran, lassi, and kor.

[0205] According to certain embodiments of the present invention, the dairy composition may also include other additives. Not limited examples of suitable additives include sweeteners and flavorings, such as chocolate, strawberry, and banana. Certain embodiments of the dairy composition provided herein may also include additional nutritional supplements, such as vitamins (e.g., vitamin D) and minerals (e.g., calcium), to improve the nutritional composition of the milk.

[0206] In some embodiments, the composition may be non-dairy milk, plant-based beverages, plant-based protein beverages, plant-based milks such as soy milk, almond milk, rice milk, soybean milk, coconut milk, and workpiece plant-based milk.

[0207] Tabletop Functional Sweetener Composition In some embodiments, the composition is a tabletop functional sweetener composition comprising caffeine and gamma-aminobutyric acid in combination with (i) at least one functional ingredient; (ii) at least one bulking agent; and (iii) optionally, at least one sweetening composition and / or anti-caking agent having an improved temporal profile and / or flavor profile. According to certain embodiments, suitable “bulking agents” include maltodextrin (10DE, 18DE, or 5DE), corn syrup solids (20DE or 36DE), sucrose, fructose, glucose, invert sugar, sorbitol, xylose, ribose, mannose, xylitol, mannitol, galactitol, erythritol, maltitol, lactitol, isomalt, maltose, tagatose, lactose, inulin, glycerol, propylene glycol, polyol, polydextrose, fructooligosaccharides, cellulose and cellulose derivatives, and mixtures thereof. In addition, according to yet another embodiment of the present invention, granulated sugar (sucrose), or other calorie sweeteners such as crystalline fructose, other carbohydrates, or sugar alcohols can be used as fillers because they provide good content uniformity without adding a considerable amount of calories. In one embodiment, the filler may be used as a sweetness-improving composition.

[0208] As used herein, the terms “inhibitor” and “flow agent” refer to any composition that prevents, reduces, inhibits, or suppresses the adhesion, binding, or contact of at least one natural and / or synthetic potent sweetener molecule with another natural and / or synthetic potent sweetener molecule. Alternatively, an inhibitor may refer to any composition that contributes to content uniformity and uniform dissolution. According to certain embodiments, non-limiting examples of inhibitors include tartaric acid, calcium silicate, silicon dioxide, microcrystalline cellulose (Avicel, FMC BioPolymer, Philadelphia, Pa.), and tricalcium phosphate. In one embodiment, the inhibitor is present in the tabletop functional sweetener composition in an amount of about 0.001 to about 3% by weight.

[0209] Tabletop functional sweetener compositions can be embodied and packaged in a number of different forms, and the tabletop functional sweetener compositions of the present invention are intended to be in any form known in the art. According to a particular embodiment, non-limiting examples include powder form, granular form, packet, tablet, pouch, pellet, cube, solid, and liquid.

[0210] In one embodiment, the tabletop functional sweetener composition comprises a single-serving (quantity-limited) packet containing a dry blend of the functional sweetener formulation. The dry blend formulation may generally consist of powder or granules. The tabletop functional sweetener packet may be of any size, but an exemplary, non-limiting example of a conventional quantity-limited tabletop sweetener packet is approximately 2.5 x 1.5 inches and containing approximately 1 gram of sweetener composition with sweetness equivalent to 2 teaspoons of granulated sugar (approximately 8 g). The amount of natural and / or synthetic potent sweeteners in the dry blend tabletop functional sweetener formulation will vary because the potency of different natural and / or synthetic potent sweeteners varies. In certain embodiments, the dry blend tabletop functional sweetener formulation may contain natural and / or synthetic potent sweeteners in amounts of approximately 1% (w / w) to approximately 10% (w / w) of the tabletop functional sweetener composition.

[0211] Embodiments of solid tabletop functional sweeteners include cubes and tablets. A non-limiting example of a conventional cube is one that is approximately 2.2 x 2.2 x 2.2 cm in size, similar to a standard cube of granulated sugar. 3 It has a weight of approximately 8 g. In one embodiment, the solid table sweetener is a tablet or one of four other forms known to those skilled in the art.

[0212] In one embodiment, a tabletop functional sweetener composition may be incorporated into other products that can serve as sweeteners, such as beverages, foods, pharmaceuticals, cosmetics, herbs / vitamins, tobacco, and other products for the intended use. For example, a tabletop functional sweetener composition for baking may be formulated to have additional protective agents, such as sealants. Other forms will also be apparent to technicians in the field of tabletop sweeteners.

[0213] A commonly used method for producing powdered or granular functional sweetener formulations for packets includes a fluidized bed flocculation process. Other methods for producing tabletop sweetener compositions are well known to those skilled in the art.

[0214] method In another aspect, the disclosure relates to a method for improving a human condition, the method comprising: administering an edible composition described anywhere in this specification to a person in need of improvement of condition. In a particular embodiment, the composition comprises: caffeine and / or derivatives thereof; and gamma-aminobutyric acid, the composition having a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1. Improvement of a human condition includes, but is not limited to: improvement of cognitive function; reduction of mental fatigue; improvement of alertness; improvement of concentration; improvement of the precision and / or speed of attention; improvement of the precision and / or speed of ability; improvement of memory (e.g., speed and / or precision of working memory and episodic memory); improvement of mood; reduction of stress; reduction of anxiety; improvement of calmness; improvement of serenity; improvement of relaxation; improvement of mental capacity; reduction of headaches; or any combination thereof.

[0215] In some embodiments, the composition is administered orally to a human being. The composition may be administered once a day or multiple times a day. Administration can be continued for at least one day, at least one week, at least one month, or at least one year. In some embodiments, these methods include providing a time interval between any two daily doses, where the time interval is at least about 1 hour, at least about 2 hours, at least about 3 hours, at least about 4 hours, at least about 5 hours, or at least about 6 hours.

[0216] In some embodiments, the composition administered to humans has a dose of caffeine of at least about 15 mg, at least about 25 mg, at least about 35 mg, at least about 55 mg, at least about 75 mg, at least about 100 mg, at least about 125 mg, at least about 150 mg, at least about 175 mg, at least about 200 mg, at least about 225 mg, or at least about 250 mg. In some embodiments, the composition administered to humans has a dose of gamma-aminobutyric acid of at least about 5 mg, at least about 25 mg, at least about 75 mg, at least about 100 mg, at least about 125 mg, or at least about 150 mg.

[0217] In some embodiments, the composition begins to exert its effect on improving the condition after a certain period of time following administration, which is at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes, or at least about 150 minutes, or at least about 180 minutes, or at least about 210 minutes, or at least about 240 minutes, or at least about 270 minutes, or at least about 300 minutes.

[0218] All publications, patents, and patent applications referenced herein represent the level of expertise of the art in the field to which this disclosure pertains.

[0219] The following embodiments illustrate preferred embodiments of the present disclosure, but are not limited to the embodiments. [Examples]

[0220] Example 1 - Study on the acute effects of a combination of caffeine and gamma-aminobutyric acid on cognitive function, mood, and alertness in healthy adults. background Numerous studies have demonstrated that caffeine has consistent effects on cognitive function and alertness. 1 However, caffeine alone does not have an effect on all aspects of cognitive function; for example, caffeine moderately improves attention. 2-4 The effect on working memory is inconsistent. 5-7 GABA exhibits mood benefits such as relaxation and anti-stress. It has been reported to improve cognitive function at high dose levels.

[0221] Explanation and rationale for conducting the test Based on the above and previous research, many ingredients, when combined with caffeine, may offer enhanced or additional benefits compared to caffeine alone.

[0222] This study evaluated the effects of two low-dose GABA and caffeine combinations compared to placebo and / or a positive control (caffeine) during periods of cognitively demanding work performance, across mood and several cognitive domains (attention, working memory, episodic memory, and executive function).

[0223] These evaluations were performed at 60, 180, and 300 minutes post-administration to characterize the time course of any effect compared to a caffeine-containing positive control intervention.

[0224] Profit / Risk Assessment The components of the investigational drug are not associated with any significant adverse effects. Therefore, the risks are low in terms of the significant benefits of expanding knowledge about the effectiveness of GABA when combined with caffeine.

[0225] the purpose The proposed randomized, double-blind, placebo-controlled, balanced crossover study aimed to evaluate the effects of acute supplementation with two doses of GABA (14 mg and 28 mg) combined with 75 mg of caffeine on cognitive function and arousal. The COMPASS cognitive assessment system was used in this study. Primary cognitive / mood assessments were performed pre-administration and 60, 180, and 300 minutes post-administration on six separate study days with a minimum interval of seven days between assessments.

[0226] Study group A total of 54 participants (n=54 for each condition) were recruited for the study. Respondents were recruited via telephone or web survey using inclusion and exclusion criteria.

[0227] Selection Criteria • Participants will volunteer to participate in the clinical trial. Participants need to self-assess their own health. • Age at the time of consent: 18-45 years old

[0228] Exclusion criteria Participants are not eligible to participate in the following cases: • Any pre-existing medical condition / illness that may affect participation in the study (i.e., participants may be permitted to proceed with screening if their condition / illness does not affect or impede active treatment). I am currently taking prescription medication. Note: Explicit exceptions to this are contraceptives taken by female participants, and medications taken "as needed" for the treatment of asthma and hay fever. Participants may proceed to screening if there are other instances of drug use that are unlikely to have an active therapeutic effect and are not expected to affect brain function. • High blood pressure (systolic pressure greater than 159 mmHg or diastolic pressure greater than 99 mmHg); or low blood pressure (systolic pressure less than 90 mmHg or diastolic pressure less than 60 mmHg) Body Mass Index (BMI) of 18.5-30 kg / m² 2 It is outside the scope. • You are pregnant, trying to conceive, or breastfeeding. • They have learning difficulties such as dyslexia or ADHD, and / or behavioral difficulties. • Having a visual impairment (including color blindness) that cannot be corrected with glasses or contact lenses. • Smoking, inhaling nicotine, or using nicotine substitutes • Excessive caffeine intake (>500mg per day) • There are related food intolerances / sensitivities. • Have you taken antibiotics within the past four weeks? • Have you taken any dietary supplements, such as vitamins or omega-3 fish oil, within the past four weeks? (Note: Participation is possible over the four-week washout period prior to participation, provided that the dietary supplements taken were not of any choice, and were neither medically prescribed nor recommended.) • Any health condition that would prevent the fulfillment of research requirements (this includes undiagnosed conditions, including not taking medication). • Not all research evaluations have been completed. • Currently participating in another clinical study or nutritional intervention study, or have participated in one within the past four weeks. • Have been diagnosed with / received treatment for alcohol or drug abuse within the past 12 months • Diagnosed with / receiving treatment for a mental disorder within the past 12 months • I suffer from frequent migraines that require medication (more than once a month). • You have a sleep disorder or are taking sleep aids. • Any known active infection • The medication is not being taken in accordance with the guidelines (see 4.3). • Refusing to consume beverages containing artificial sweeteners (e.g., aspartame, sucralose, acesulfame potassium, etc.) • Not a native English speaker, or at least not fluent in English. We screen the logs of all excluded participants and retain the reasons for their exclusion.

[0229] Examples of beverages evaluated for research purposes The beverage may include one of the following: • 14mg of GABA and 75mg of caffeine (and vehicle) 28mg of GABA and 75mg of caffeine (and vehicle) • 75mg of caffeine (and vehicle) or • Vehicle (placebo)

[0230] The product is a non-commercial carbonated beverage. All ingredients are food-grade. The vehicle contains: potassium benzoate; potassium sorbate; citric acid; malic acid; sucralose; acesulfame potassium; trisodium citrate; and natural flavorings. The levels of ingredients present in the vehicle are the same in all products. Considering that this study was double-blind, ingredient information is not listed on the label (under section "4.1.2"). The product label read: "Sparkling beverage, code number, manufacturing date, not for sale."

[0231] Participants were randomly assigned to a counterbalanced schedule that determined the order in which they would receive four interventions.

[0232] Product Dosage Schedule Participants received one of four interventions in the laboratory on each evaluation day (Day 1 / Day 2 / Day 3 / Day 4), and the order of the interventions was counterbalanced among participants (by random assignment to a counterbalanced schedule - as in the example above).

[0233] Packaging, labeling, and resupply A three-digit code was assigned to each intervention. The computerized counterbalancing schedule was created by a third party not otherwise involved in the study. According to the counterbalancing schedule, the beverages were prepared and pre-packaged at a GMP pilot plant by a third party also not involved in the study. The packaging / label only indicated "Sparkling beverage, code number, manufacturing date, and not for sale."

[0234] The emergency codebreaking information intended for the principal investigator was held by a third party who labeled the treatment envelopes.

[0235] Storage conditions The beverages will be stored at 4°C until consumption. The use of any dietary supplements or prescription medications (except as specified in the exclusion criteria), including over-the-counter (OTC) dietary supplements / products, is not permitted during the trial.

[0236] Product Compliance During clinical trials, the product was administered under the supervision of the principal investigator, and 100% compliance was guaranteed.

[0237] observation Effectiveness This study aims to investigate the acute effects of the GABA / caffeine combination on cognitive ability and alertness compared to placebo, as an exploratory placebo-controlled study. Efficacy will be evaluated in terms of the comparative effect of the investigational drug (against placebo and a control including caffeine) after a single dose on the following measures: • Cognitive function - Executive function, attention, working memory, episodic memory (baseline before administration and 60, 180, and 300 minutes after administration) - See Figure 1 for specific tasks. • Cognitive function and mental fatigue during prolonged performance of cognitively demanding tasks (Cognitive Demand Battery [Serial 3s / 7s, RVIP, Mental Fatigue VAS] (baseline before administration and 60, 180, and 300 minutes after administration)). • Arousal, stress, and calmness as assessed by VAMS 60, 180, and 300 minutes after administration.

[0238] safety All products are manufactured in a GMP pilot plant and have passed microbiological testing. The beverage ingredients are not associated with any serious adverse side effects. In several published clinical trials, the doses of GABA used were 10 to 28 times the dose used in the current study. There are no concerns regarding the uniqueness of the subject. However, participants are encouraged to report all adverse effects during the study period. Medical professionals were on-site every morning from 8:00 a.m. to 10:00 a.m. for physical examinations. Any medical questions arising after 10:00 a.m. can be directed to a medical assistant via a specific line number. In the event of any injury related to the study, treatment and compensation for participants will be covered under the liability insurance of the on-site and study sponsors.

[0239] investigation Research design and planning This study follows a randomized, double-blind, placebo-controlled, balanced crossover design.

[0240] Research Procedure The testing took place at a series of testing facilities in Tokyo, Japan, with participants isolated from each other. Participants visited the testing rooms five times: on their initial visit and on the four testing days (days 1, 2, 3, and 4). The four-day testing was planned to be conducted at seven-day intervals, with an additional seven-day buffer permitted in exceptional circumstances.

[0241] The initial visit to the laboratory included: an explanation of the research requirements, obtaining informed consent, a health check, completion of a caffeine intake questionnaire (CCQ), training on cognitive and mood measurements, and collection of demographic data. Detailed demographic information and confirmation of the completion of all activities are recorded in each participant's case report form (CRF).

[0242] During the following four laboratory-based testing sessions (Days 1, 2, 3, and 4), participants abstained from alcohol (for 24 hours) and caffeine (overnight) and fasted (drinking water was permitted) before arriving at the laboratory by 8:00 a.m. The procedures during these visits were identical except that participants received different treatments during each visit. Upon arrival each day, participants consumed a standard breakfast, after which continued adherence to the study's inclusion / exclusion criteria was confirmed by completion of a CRF. One hour after breakfast, participants completed a 60-minute computerized cognitive assessment (including the COMPASS-Cognitive Demand Battery). The tasks of this assessment are shown in Figure 1 and described in Appendix I (General Tasks) and II (CDB). Following the initial cognitive assessment, participants consumed the day's therapeutic beverage (to be completed within 20 minutes) and underwent the same cognitive / mood assessments as above at 60, 180, and 300 minutes after administration. To eliminate the influence of varying colors and aromas across all samples, the beverages were transferred to opaque cups with lids and straws, and labeled, just before serving. The labels were identical to those on the original packaging.

[0243] Participants were provided with a standard lunch after the evaluation 180 minutes after administration (i.e., 14:00) and an optional snack (decaffeinated hot tea or decaffeinated coffee and digestive biscuits) after the completion of the evaluation 60 minutes after administration (i.e., 12:00). They were not permitted to consume any other snacks or lunch.

[0244] Criteria and rules for discontinuing treatment for participants Individual participants will have their exams terminated in the following cases: • Participants withdraw their consent without justifying the decision. • Participants do not already meet the selection / exclusion criteria. • Participants must take any concomitant prescription medications or other substances that would be grounds for exclusion (according to the exclusion criteria), and participants cannot change their schedule. • Participants are already unable to participate for other medical reasons (including side effects).

[0245] Statistics Pre - analysis The treatment analysis of the difference in pre - treatment baselines between treatments was evaluated using one - way analysis of variance (treatment). For tasks with multiple repetitions (CDB tasks), the average of the repetitions was used. Tukey's multiple comparison test was used as a post - hoc test.

[0246] Repeated - measures analysis A mixed - effects model was fitted using the following covariates as fixed effects, evaluation, and treatment terms, and subject terms as random effects. The interaction terms to be fitted are treatment * Post - dose evaluation. The full model is fitted, including interaction terms, regardless of significance. For tasks with multiple repetitions (CDB tasks), the average of the repetitions is used. This is considered a wise approach considering the complexity of the model and simplifies the interpretation of the results. · Covariate = Baseline covariate term (cognitive function at time 0) · Evaluation = Times of the three post - dose evaluations (60 minutes, 180 minutes, and 300 minutes) · Treatment = Six different products under investigation · Subject = Respondent identifier · Visit = Number of visits (days) for each subject.

[0247] For each cognitive ability measurement, four models were run with different covariance structures. The following structures were considered: · un = Unstructured · cs = Compound symmetry · ar(1)= Autoregressive(1) · arh(1)= Heterogeneous autoregressive(1)

[0248] The analysis was performed twice. Once, due to the exploratory nature of the study, for the analysis of pre-planned comparisons, it was performed using unadjusted p-values for both main effects and interactions (detailed in SAS code version 1 below). In the second approach, adjusted p-values were used (detailed in SAS code version 2). The SAS Proc Mixed approach was used for both analyses. To generate adjusted p-values for both main effects and interactions, Dunnett’s was applied to the main effects and Tukey was applied to the interactions to make the adjustment appropriate for repeated measures analysis.

[0249] The results report the overall p-value for all measurements and provide an understanding of the strength of evidence for the null hypothesis, along with confidence intervals, estimates, and associated mean comparisons. When interactions are significant, special care must be taken during interpretation to account for the product effect along with the interaction effect. For interactions, only comparisons within the same assessment time point were reported.

[0250] Randomization During the first visit, participants were randomly assigned to receive four treatments (as three-digit product codes) according to a blinded counterbalanced schedule using a computer-generated random number table.

[0251] Sample size issues The crossover design and the recommended sample size of 48 participants provide excellent power (greater than 90%) to detect intermediate effect sizes previously seen with similar interventions. Power was calculated using G*Power 3.0.

[0252] Ethics Independent Ethics Committee The trial shall be initiated after the protocol, informed consent, and participant information documents have been reviewed and approval / favorable opinion has been received from the appropriate ethics committee (or clinical trial review committee). If amendments to the protocol that require ethics committee approval are made, the amendments and revised informed consent (where appropriate) shall be reviewed and no changes to the protocol shall be initiated until approval / favorable opinion has been received from the ethics committee.

[0253] Informed Consent and Participant Information Prior to participation in the trial, written informed consent shall be obtained from each participant. Each signature shall be dated by the signatory, and the informed consent and additional participant information documents shall be retained by the principal investigator of the clinical trial as part of the study records. Copies of the signed informed consent and additional participant information shall be provided to each participant.

[0254] Records Responsibility for Drug Description Therapeutic supplies were stored in a safe and restricted access storage location under temperature conditions determined by the manufacturer.

[0255] Emergency Unlocking Third parties have information for performing emergency unlocking as needed. This unlocking should only be done in emergency situations where the principal investigator of the clinical trial must know the physical form of the investigational drug in order to provide appropriate treatment. The reasons for unlocking shall be documented and all stakeholders shall be notified of the unlocking.

[0256] Case Report Forms Case report forms are stored at the research facility.

[0257] Source Documents Source documents that provide evidence of the participant's presence and demonstrate the completeness of the data collected are stored at the facility of the principal investigator of the clinical trial.

[0258] Source documents include the following data: Participant identification (initials, gender, date of birth, ethnicity) Participant's participation in the clinical trial (Target identification number, date of submission of informed consent) Participant's visit date Side effects (explanation, onset, and termination)

[0259] result This study was conducted in Tokyo, Japan, in accordance with the guidelines set forth in the 1975 Declaration of Helsinki. All documents were prepared in both English and Japanese. All procedures were reviewed and approved by Coca-Cola's Scientific & Regulatory Affairs team and the external ethics committee (Maebashi Hirosegawa Ethics Committee in Japan). Written informed consent was obtained from all participants.

[0260] Two participants were excluded from the study but not replaced. A total of 52 datasets were entered for analysis.

[0261] Caffeine and the GABA / caffeine combination (14 / 75 mg; 28 / 75 mg) significantly improved performance velocity at a composite level compared to placebo (p=0.004, 0.0002, 0.018); all three treatments tended to numerically improve performance accuracy, but no statistical significance was observed; this indicates that the improvement in performance velocity is not related to the decrease in accuracy (see Figures 2-6).

[0262] Caffeine and GABA / caffeine combinations (14 / 75mg; 28 / 75mg) significantly improved attentional accuracy compared to placebo at the combined level (p=0.020, 0.012, 0.001); and significantly improved performance speed compared to placebo (p=0.002, 0.0001, 0.002).

[0263] The GABA / caffeine combination (14 / 75 mg) significantly improved working memory at a combined level compared to placebo (p=0.009).

[0264] The GABA / caffeine combination (28 / 75 mg) significantly improved RVIP (%Correct) compared to placebo (p=0.022).

[0265] Caffeine and GABA / caffeine combinations (14 / 75mg; 28 / 75mg) significantly reduce mental fatigue compared to placebo (p=0.0004, 0.0003, <0.001).

[0266] The results above provide evidence that the combined administration of caffeine and GABA in optimal ratios and doses has a synergistic effect on improving cognitive function and alertness in the subjects.

[0267] Cognitive assessment Cognitive function is assessed using a computerized mental capacity assessment system (COMPASS). This assessment system provides a custom-collected task in which each fully randomized, parallel task is provided for each individual's assessment. It has previously been shown to be sensitive to a wide range of nutritional interventions [1-4]. This battery has been used in the inventors' laboratory for over 10 years and is now commercially available to other research institutions and is currently used in several universities and research institutions in the UK, New Zealand, and Australia. The selection of tasks employed here includes several standard and “classic” tasks that assess aspects of memory (working, episodic, and spatial), attention, and executive function. One of the potential advantages of the COMPASS battery is that the outcome of the tasks can be broken down into “factors,” which can help determine whether a treatment has an overall effect on a given cognitive domain and whether it may diminish the importance of the component tasks. Factor scores are obtained by calculating the average of reaction times (milliseconds) or precision (%) of all tasks contributing to the factor (shown in Figure 1). Furthermore, two global scores are calculated using the Z-score (performance velocity), which includes reaction time (milliseconds) data from all tasks (excluding pegs and balls) that return this data; and performance precision, which includes precision (%) data from all tasks that return this data. The tasks are described below, and the order of the tasks and their contributions to the factors are shown in Figure 1.

[0268] Proposed COMPASS task: Mood / Awakening Visual Analog Mood Scale (VAMS): Participants complete 18 visual analog scales, each fixed with an adjective describing the opposite mood state. Data from the scales are broken down into three factors previously identified through factor analysis: arousal, stress, and calmness.

[0269] "Episodic" long-term memory task: Image display: Fifteen color photographs of objects are displayed sequentially on the screen, with a 1-second stimulation time, so that participants can memorize them at a rate of one image every three seconds.

[0270] Word display: Fifteen unique word sets are displayed. The words are randomly selected from a large word bank (MRC Psycholinguistic Database) that matches in word length, frequency, familiarity, and concreteness. The stimulus time is 1 second, and the inter-stimulus time is the same.

[0271] Immediate and delayed word recall: Participants write down as many of the 15 words shown during the immediate post-stimulus display period and during the delayed recall / recognition period as possible. This task is scored only for accuracy.

[0272] Delayed photo recognition: A series of photos are displayed one at a time on the screen. The number of photos, display speed, and inter-stimulus interval can be changed. The same number of decoys as all the target images shown during photo display are displayed one at a time on the screen. For each stimulus, the participant selects "Yes" or "No" to indicate whether they have seen the photo before. The results of the task include accuracy and reaction time.

[0273] Note: Digit Vigilance Task: A target digit is randomly selected and always displayed on the right side of the computer screen. Then, a series of digits are displayed in the center of the screen at a rate of 80 per minute, and the participant needs to press the YES button as soon as possible whenever the series of digits matches the target digit. The task lasts for 2 minutes and there are 30 target matches. The results of the task are accuracy, average reaction time, and the number of false alarms.

[0274] Choice reaction time: Arrows pointing left or right are displayed on the screen. The participant responds by pressing the left or right key that matches the direction of the arrow. For a total of 50 stimuli, there is a randomly varying inter-stimulus interval of between 1 and 3 seconds. The results of the task are the accuracy of correct responses and the average reaction time.

[0275] Simple reaction time: Participants responded by pressing a key once each time an upward-pointing arrow appeared on the screen. There were a total of 50 stimuli with randomly varying intervals of 1 to 3 seconds between them. Task outcomes were measured in terms of precision and mean reaction time.

[0276] Working memory: The "Sternberg" numerical working memory task: A series of five single-digit numbers are displayed on the screen one at a time. Participants must attempt to remember these numbers as they appear. Once the series is complete, 30 single-digit numbers are displayed one at a time, and participants must respond to indicate whether each number appeared in the previous list. This task is repeated three times with different numbers. Task results include accuracy and reaction time.

[0277] The "Corsicrock" spatial working memory task. Nine blue squares are displayed on the screen against a black background. Some of the blue squares change color in sequence from red to black and back to blue. Participants must remember this sequence. The task is repeated five times at each difficulty level, with the sequence span increasing from four until the participant can no longer correctly recall the sequence. The result of the task is a "span score," which is calculated as the average of the last three correctly completed tests. For example, if a participant correctly answers all five level 4 tests and only one level 5 test, the span score would be 4.3 [(4+4+5) / 3].

[0278] Execution function Pegs and Balls: Two configurations are displayed on the screen. In each configuration, one of three pegs holds one of three colored balls (blue, green, and red). The configuration at the top of the screen is the goal configuration, and participants must position the balls in the starting configuration (displayed in the center of the screen) to match the ball positions in the goal configuration. Participants must do this with the minimum possible movement. Task results include average thinking time, completion time, and errors.

[0279] Cognitive Demand Battery The purpose of this battery was to evaluate the therapeutic effects on speed / accuracy and mental fatigue when performing cognitively demanding tasks continuously. Participants completed three consecutive 10-minute battery tasks (i.e., 30 consecutive minutes) without interruption. The application of this battery showed a definite increase in self-reported “mental fatigue” and sensitivity to several herbal and natural interventions. Of particular interest here is the fact that the battery was shown to be sensitive to performance improvements from single doses of cocoa flavanol (520 mg / 920 mg) and caffeine-containing products.

[0280] A 10-minute battery includes the following: Consecutive Three Subtraction Task (2 minutes): The computerized version of the consecutive subtraction task is conducted using a 2-minute test. Participants must count three numbers backward from a given number as quickly and accurately as possible to enter each answer using the numeric keypad. A random starting number between 800 and 999 is displayed on the computer screen and is erased with each initial response. The task is scored based on the number of correct answers and the number of errors. In case of an incorrect answer, subsequent answers are scored positively if they are correct in relation to the new number.

[0281] A task of performing seven consecutive subtractions (2 minutes): This is the same as the task of performing three consecutive subtractions, except that seven consecutive subtractions are performed.

[0282] High-Speed ​​Visual Information Processing Task (RVIP-5 min): Participants must monitor a sequence of digits for a target of three consecutive odd numbers or three consecutive even numbers. The digits are displayed at a rate of 100 per minute, and participants respond to detecting the target string by pressing a response button as quickly as possible. The task is continuous and lasts for 5 minutes, with 8 correct target strings displayed per minute. The task is scored based on the percentage of correctly detected target strings, the average reaction time for correct detections, and the number of false alarms.

[0283] Visual Analog Scale for Mental Fatigue: Participants assess their current subjective state of mental fatigue by marking a 100mm line labeled with "Not fatigued at all" (far left) and "Very fatigued" (far right) for each assessment item.

[0284] Non-patent references 1. TMMcLellan;JACaldwell;HRLieberman.A review of caffeine's effects on cognitive,physical and occupational performance.Neurosci.Biobehav.Rev.2016,71,294-312. 2. C.Brice;A.Smith.The effects of caffeine on simulated driving,subjective alertness and sustained attention.Hum.Psychopharmacol.2001,16,523-531. 3. E.Childs;H.de Wit.Subjective,behavioral,and physiological effects of acute caffeine in light,nondependent caffeine users.Psychopharmacology(Berl)2006,185,514-523. 4. PJDurlac;R.Edmunds;L.Howard;SPTipper.A rapid effect of caffeinated beverages on two choice reaction time tasks.Nutr.Neurosci.2002,5,433-442. 5. HRLieberman.The effects of ginseng,ephedrine,and caffeine on cognitive performance,mood and energy.Nutr Rev 2001,59,91-102. 6. HRLieberman.Nutrition,brain function and cognitive performance.Appetite2003,40,245-254. 7. A.Nehlig.Is caffeine a cognitive enhancer?J.Alzheimers Dis.2010,20,85-94.

[0285] All compositions and methods disclosed and claimed herein can be manufactured and carried out without undue experimentation in light of this disclosure. Although the compositions and methods of this disclosure are described in terms of the exemplary embodiments described herein, it will be apparent to those skilled in the art that variations, changes, modifications, and alterations can be made to the steps or sequence of steps of the compositions, methods and methods described herein without departing from the true concept, spirit, and scope of this disclosure. More specifically, it will be apparent that certain agents, additives, and components similar in their physical, chemical, physiological, and / or gustatory properties can be used instead of the agents, additives, and components described herein, and that identical or similar results can be obtained. All such similar substitutes and alterations that are apparent to those skilled in the art are considered to fall within the spirit, scope, and concept of the disclosure as defined by the claims appended below.

[0286] The following numbered sections define further examples and features of the present disclosure: <Section 1> Gamma-aminobutyric acid, and caffeine An edible composition containing, An edible composition having a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1. <Section 2> The composition according to paragraph 1, wherein the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg, or about 60 mg to about 75 mg per serving. <Section 3> The composition according to claim 1 or 2, wherein the composition has a total content of gamma-aminobutyric acid of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%. <Section 4> The composition according to any one of the first to third paragraphs, wherein the composition has a dose of gamma-aminobutyric acid of 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to about 80 mg, or about 40 mg to about 70 mg, or about 50 mg to about 60 mg. <Section 5> The composition according to any one of claims 1 to 4, wherein the weight ratio of the total gamma-aminobutyric acid to total caffeine is about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:1. <Section 6> The composition according to any one of claims 1 to 5, wherein the weight ratio of the total gamma-aminobutyric acid to the total caffeine is about 1:6 to about 2:1. <Section 7> The composition according to any one of claims 1 to 6, wherein the composition has a total caffeine content of about 0.002 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%. <Section 8> A composition according to any one of claims 1 to 7, wherein the gamma-aminobutyric acid is derived from a natural source, a biotransformation process, a fermentation process, an enzymatic process, a synthetic derivative, or any combination thereof. <Section 9> The composition according to any one of claims 1 to 8, wherein the caffeine and / or gamma-aminobutyric acid are derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, green tea, white tea, black tea, oolong tea, yerba mate, guayusa, yaupon, guarana, cocoa, cola, or any combination thereof. <Section 10> The composition according to any one of claims 1 to 9, wherein the caffeine and / or the gamma-aminobutyric acid are each derived from the same or different natural sources. <Section 11> The composition according to any one of claims 1 to 10, wherein the gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof. <Section 12> A composition according to any one of paragraphs 1 to 11, further comprising a sweetener. <Section 13> The aforementioned sweeteners include stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and peria. The composition described in item 12, selected from the group comprising: ndolin I, abrusoside A, and cyclocarioside I; sugar alcohols, such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof. <Section 14> A composition according to any one of the three claims, comprising at least one additive. <Section 15> A composition according to any one of claims 1 to 14, further comprising at least one functional ingredient. <Section 16> The composition according to any one of paragraphs 1 to 5, wherein the composition is in a drinkable liquid form, a concentrated form, a dried form, or a semi-dried form. <Section 17> The composition according to any one of claims 1 to 16, wherein the composition is a gum, gel, tablet, capsule, granule, cube, or dry powder. <Section 18> The composition according to any one of claims 1 to 17, wherein the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, protein beverages, plant-based beverages, sports drinks, and energy drinks. <Section 19> The composition according to any one of claims 1 to 18, wherein the composition has a Brix value of about 3 to about 25 degrees, or about 5 to about 20 degrees, or about 7 to about 15 degrees. <Section 20> A composition according to any one of claims 1 to 19, further comprising a coffee product selected from the group consisting of coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof. <Section 21> The composition according to any one of claims 1 to 20, further comprising a tea product selected from the group consisting of a water-soluble tea product, a tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof. <Section 22> The composition according to any one of the claims 1 to 21, wherein the composition is a manufactured food product. <Section 23> Gamma-aminobutyric acid, and caffeine A beverage containing, A beverage having a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1. <Section 24> The composition or beverage according to any one of paragraphs 1 to 23, wherein the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg per serving. <Section 25> The composition or beverage according to any one of claims 1 to 24, wherein the composition has a total content of gamma-aminobutyric acid of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%. <Section 26> The composition or beverage according to any one of paragraphs 1 to 25, wherein the composition has a dose of gamma-aminobutyric acid of 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to 80 mg, or about 40 mg to 70 mg, or about 50 mg to about 60 mg. <Section 27> The composition or beverage according to any one of claims 1 to 26, wherein the weight ratio of the total gamma-aminobutyric acid to total caffeine is about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:1. <Section 28> The composition or beverage according to any one of claims 1 to 27, wherein the weight ratio of the total gamma-aminobutyric acid to the total caffeine is about 1:6 to about 2:1. <Section 29> The composition or beverage according to any one of claims 1 to 28, wherein the composition has a total caffeine content of about 0.001 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%. <Section 30> The composition or beverage according to paragraphs 1 to 29, wherein the gamma-aminobutyric acid is derived from a natural source, a biotransformation process, a fermentation process, an enzymatic process, a synthetic derivative, or any combination thereof. <Section 31> The composition or beverage according to any one of claims 1 to 30, wherein the caffeine and / or gamma-aminobutyric acid are derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, green tea, white tea, black tea, oolong tea, yerba mate, guayuza, yaupon, guarana, cocoa, cola, or any combination thereof. <Section 32> The composition or beverage according to any one of the three paragraphs 1 to 31, wherein the caffeine and / or the gamma-aminobutyric acid are each derived from the same or different natural sources. <Section 33> The composition or beverage according to any one of the three paragraphs 1 to 32, wherein the gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof. <Section 34> A composition or beverage according to any one of paragraphs 1 to 33, further comprising a sweetener. <Section 35> The aforementioned sweeteners include stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and periand A composition or beverage as described in paragraph 34, selected from the group comprising phosphorus I, abrusoside A, and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof. <Section 36> A composition or beverage according to any one of the three paragraphs 1 to 35, further comprising at least one additive. <Section 37> A composition or beverage according to any one of the three paragraphs 1 to 36, further comprising at least one functional ingredient. <Section 38> The composition or beverage according to any one of paragraphs 1 to 37, wherein the beverage is selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, protein beverages, plant-based beverages, sports drinks, and energy drinks. <Section 39> The composition or beverage according to any one of paragraphs 1 to 38, wherein the beverage has a Brix value of approximately 3 to approximately 25 degrees, or approximately 5 to approximately 20 degrees, or approximately 7 to approximately 15 degrees. <Section 40> A composition or beverage according to any one of paragraphs 1 to 39, further comprising a coffee product selected from the group consisting of coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof. <Section 41> A composition or beverage according to any one of paragraphs 1 to 40, further comprising a tea product selected from the group consisting of a water-soluble tea product, a tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof. <Section 42> The composition or beverage according to any one of paragraphs 1 to 41, which, when administered to a human, produces in the human one or more effects of: improvement of cognitive function, reduction of mental fatigue, improvement of alertness, improvement of concentration, improvement of the accuracy and / or speed of attention, improvement of the accuracy and / or speed of ability, improvement of memory (e.g., speed and / or accuracy of working memory, episodic memory), improvement of mood, reduction of stress, reduction of anxiety, improvement of calmness, improvement of serenity, improvement of relaxation, improvement of mental ability, reduction of headache, or any combination thereof. <Section 43> The composition or beverage according to any one of paragraphs 1 to 42, wherein the composition becomes effective after a certain period of time after administration, the period of time being about 5 minutes, or about 15 minutes, or about 30 minutes, or about 60 minutes, or about 90 minutes, or about 180 minutes, or about 210 minutes, or about 240 minutes, or about 270 minutes, or about 300 minutes. <Section 44> A method for improving a person's condition, The method includes administering an edible composition to the person whose condition is in need of improvement. The composition is Gamma-aminobutyric acid, and caffeine Includes, A method wherein the composition has a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:1. <Section 45> The method according to claim 44, wherein the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg per serving. <Section 46> The method according to claim 44 or 45, wherein the composition has a total content of gamma-aminobutyric acid of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%. <Section 47> The method according to any one of claims 44 to 46, wherein the composition has a dose of gamma-aminobutyric acid of 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to 80 mg, or about 40 mg to 70 mg, or about 50 mg to about 60 mg. <Section 48> The method according to any one of claims 44 to 47, wherein the weight ratio of the total gamma-aminobutyric acid to total caffeine is about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:1. <Section 49> The method according to any one of claims 44 to 48, wherein the weight ratio of the total gamma-aminobutyric acid to the total caffeine is approximately 1:5 to approximately 2:1. <Section 50> The method according to any one of claims 44 to 49, wherein the composition has a total caffeine content of 0.001 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%. <Section 51> The method according to any one of claims 44 to 50, wherein the gamma-aminobutyric acid is derived from a natural source, a biotransformation process, a fermentation process, an enzymatic process, a synthetic derivative, or any combination thereof. <Section 52> The method according to any one of claims 44 to 51, wherein the caffeine and / or gamma-aminobutyric acid are derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, green tea, white tea, black tea, oolong tea, yerba mate, guayuza, yaupon, guarana, cocoa, cola, or any combination thereof. <Section 53> The method of any one of the items 44 to 52, wherein the caffeine and / or the gamma-aminobutyric acid are each derived from the same or different natural sources. <Section 54> The method according to any one of headings 44 to 53, wherein the gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof. <Section 55> The method according to any one of the claims 44 to 54, wherein the composition further comprises a sweetener. <Section 56> The aforementioned sweeteners include stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and peri The method according to claim 55, selected from the group comprising andrin I, abrusoside A, and cyclocarioside I, sugar alcohols such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof. <Section 57> The method according to any one of claims 44 to 56, wherein the composition further comprises at least one additive. <Section 58> The method according to any one of claims 44 to 57, wherein the composition further comprises at least one functional component. <Section 59> The method according to any one of the claims 44 to 58, wherein the composition is in a drinkable liquid form, a concentrated form, a dried form, or a semi-dried form. <Section 60> The method according to any one of claims 44 to 59, wherein the composition is a gum, gel, tablet, capsule, granule, cube, or dry powder. <Section 61> The method according to any one of claims 44 to 60, wherein the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, protein beverages, plant-based beverages, sports drinks, and energy drinks. <Section 62> The method according to any one of claims 44 to 61, wherein the composition has a Brix value of about 3 to about 25 degrees, or about 5 to about 20 degrees, or about 7 to about 15 degrees. <Section 63> The method according to any one of claims 44 to 62, wherein the composition further comprises a coffee product selected from the group consisting of coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof. <Section 64> The method according to any one of claims 44 to 63, wherein the composition further comprises a tea product selected from the group consisting of a water-soluble tea product, a tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof. <Section 65> The method according to any one of the claims 44 to 64, wherein the composition is a manufactured food. <Section 66> The method according to any one of paragraphs 44 to 65, wherein the improvement in the person's condition is selected from the group including improvement in cognitive function, reduction of mental fatigue, improvement in arousal, improvement in concentration, improvement in the precision and / or speed of attention, improvement in the precision and / or speed of ability, improvement in memory (e.g., speed and / or precision of working memory, episodic memory), improvement in mood, reduction in stress, reduction in anxiety, improvement in calmness, improvement in serenity, improvement in relaxation, improvement in mental capacity, reduction in headache, or any combination thereof. <Section 67> The method according to any one of paragraphs 44 to 66, wherein the condition improves after a certain period of time following the administration, the period of time being at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes, or at least about 150 minutes, or at least about 180 minutes, or at least about 210 minutes, or at least about 240 minutes, or at least about 270 minutes, or at least about 300 minutes. <Section 68> The method according to any one of the claims 44 to 67, wherein the composition is administered to a human in a single dose. <Section 69> The method according to any one of claims 44 to 68, comprising administering the composition to a human being once or more times a day. <Section 70> A method for improving a person's condition, The above method is for a person who needs improvement in their condition. Approximately 5 mg to approximately 150 mg of gamma-aminobutyric acid, and This includes administering beverages containing approximately 15 mg to 200 mg of caffeine. A method in which the weight ratio of total gamma-aminobutyric acid to total caffeine is approximately 1:50 to approximately 10:1. <Section 71> The method according to paragraph 70, wherein the improvement in the human condition is selected from the group consisting of improved cognitive function, reduced mental fatigue, improved arousal, improved concentration, improved accuracy and / or speed of attention, improved accuracy and / or speed of ability, improved memory (e.g., speed and / or accuracy of working memory, episodic memory), improved mood, reduced stress, reduced anxiety, improved calmness, improved serenity, improved relaxation, improved mental capacity, reduced headache, or any combination thereof. <Section 72> The method according to any one of paragraphs 70 to 71, wherein the condition improves after a certain period of time following the administration, the period of time being at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes, or at least about 150 minutes, or at least about 180 minutes, or at least about 210 minutes, or at least about 240 minutes, or at least about 270 minutes, or at least about 300 minutes. <Section 73> The method according to any one of paragraphs 70 to 72, comprising administering the beverage to the person at least once a day.

Claims

1. Gamma-aminobutyric acid, and caffeine An edible composition containing, An edible composition having a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:

1.

2. The composition according to claim 1, wherein the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg, or about 60 mg to about 75 mg per serving.

3. The composition according to claim 2, wherein the composition has a total content of gamma-aminobutyric acid of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%.

4. The composition according to claim 1, wherein the composition has a dose of gamma-aminobutyric acid of 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to about 80 mg, or about 40 mg to about 70 mg, or about 50 mg to about 60 mg.

5. The composition according to claim 3, wherein the weight ratio of the total gamma-aminobutyric acid to the total caffeine is about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:

1.

6. The composition according to claim 5, wherein the weight ratio of the total gamma-aminobutyric acid to the total caffeine is about 1:6 to about 2:

1.

7. The composition according to claim 1, wherein the composition has a total caffeine content of about 0.002 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%.

8. The composition according to claim 6, wherein the gamma-aminobutyric acid is derived from a natural source, a biotransformation process, a fermentation process, an enzymatic process, a synthetic derivative, or any combination thereof.

9. The composition according to claim 6, wherein the caffeine and / or gamma-aminobutyric acid are derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, green tea, white tea, black tea, oolong tea, yerba mate, guayusa, yaupon, guarana, cocoa, cola, or any combination thereof.

10. The composition according to claim 9, wherein the caffeine and / or the gamma-aminobutyric acid are each derived from the same or different natural sources.

11. The composition according to claim 6, wherein the gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof.

12. The composition according to claim 11, further comprising a sweetener.

13. The aforementioned sweeteners include stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and peria. The composition according to claim 12, selected from the group comprising: ndolin I, abrusoside A, and cyclocarioside I; sugar alcohols, such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

14. The composition according to claim 12, further comprising at least one additive.

15. The composition according to claim 14, further comprising at least one functional ingredient.

16. The composition according to claim 15, wherein the composition is in a drinkable liquid form, a concentrated form, a dried form, or a semi-dried form.

17. The composition according to claim 15, wherein the composition is a gum, gel, tablet, capsule, granule, cube, or dried powder.

18. The composition according to claim 15, wherein the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, protein beverages, plant-based beverages, sports drinks, and energy drinks.

19. The composition according to claim 18, wherein the composition has a Brix value of about 3 to about 25 degrees, or about 5 to about 20 degrees, or about 7 to about 15 degrees.

20. The composition according to claim 6, further comprising a coffee product selected from the group consisting of coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof.

21. The composition according to claim 6, further comprising a tea product selected from the group consisting of a water-soluble tea product, a tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof.

22. The composition according to claim 1, wherein the composition is a manufactured food product.

23. Gamma-aminobutyric acid, and caffeine A beverage containing, A beverage having a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:

1.

24. The beverage according to claim 23, wherein the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg per serving.

25. The beverage according to claim 24, wherein the composition has a total content of gamma-aminobutyric acid of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%.

26. The beverage according to claim 23, wherein the composition has a dose of gamma-aminobutyric acid of 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to 80 mg, or about 40 mg to 70 mg, or about 50 mg to about 60 mg.

27. The beverage according to claim 25, wherein the weight ratio of total gamma-aminobutyric acid to total caffeine is about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:

1.

28. The beverage according to claim 27, wherein the weight ratio of total gamma-aminobutyric acid to total caffeine is about 1:6 to about 2:

1.

29. The beverage according to claim 23, wherein the composition has a total caffeine content of about 0.001 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%.

30. The beverage according to claim 28, wherein the gamma-aminobutyric acid is derived from a natural source, a biotransformation process, a fermentation process, an enzymatic process, a synthetic derivative, or any combination thereof.

31. The beverage according to claim 27, wherein the caffeine and / or gamma-aminobutyric acid are derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, green tea, white tea, black tea, oolong tea, yerba mate, guayusa, yaupon, guarana, cocoa, cola, or any combination thereof.

32. The beverage according to claim 31, wherein the caffeine and / or the gamma-aminobutyric acid are each derived from the same or different natural sources.

33. The beverage according to claim 32, wherein the gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof.

34. The beverage according to claim 33, further comprising a sweetener.

35. The aforementioned sweeteners include stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and peria. The beverage according to claim 34, selected from the group comprising: ndolin I, abrusoside A, and cyclocarioside I; sugar alcohols, such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

36. The beverage according to claim 34, further comprising at least one additive.

37. The beverage according to claim 36, further comprising at least one functional ingredient.

38. The beverage according to claim 37, wherein the beverage is selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, protein beverages, plant-based beverages, sports drinks, and energy drinks.

39. The beverage according to claim 38, wherein the beverage has a Brix value of approximately 3 to approximately 25 degrees, or approximately 5 to approximately 20 degrees, or approximately 7 to approximately 15 degrees.

40. The beverage according to claim 28, further comprising a coffee product selected from the group consisting of coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof.

41. The beverage according to claim 28, further comprising a tea product selected from the group consisting of a water-soluble tea product, a tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof.

42. The beverage according to claim 40, wherein when the composition or the beverage is administered to a human, the human is given one or more effects from among: improvement of cognitive function, reduction of mental fatigue, improvement of alertness, improvement of concentration, improvement of the accuracy and / or speed of attention, improvement of the accuracy and / or speed of ability, improvement of memory (e.g., speed and / or accuracy of working memory, episodic memory), improvement of mood, reduction of stress, reduction of anxiety, improvement of calmness, improvement of serenity, improvement of relaxation, improvement of mental ability, reduction of headache, or any combination thereof.

43. The beverage according to claim 40, wherein the composition becomes effective after a certain period of time after administration, and the period is approximately 5 minutes, or approximately 15 minutes, or approximately 30 minutes, or approximately 60 minutes, or approximately 90 minutes, or approximately 180 minutes, or approximately 210 minutes, or approximately 240 minutes, or approximately 270 minutes, or approximately 300 minutes.

44. A method for improving a person's condition, The method includes administering an edible composition to a human being who requires an improved state. The composition is Gamma-aminobutyric acid, and caffeine Includes, A method wherein the composition has a weight ratio of total gamma-aminobutyric acid to total caffeine of about 1:50 to about 10:

1.

45. The method according to claim 44, wherein the composition has a caffeine dose of about 15 mg to about 250 mg, or about 25 mg to about 200 mg, or about 35 mg to about 150 mg, or about 45 mg to about 100 mg, or about 55 mg to about 80 mg per serving.

46. The method according to claim 45, wherein the composition has a total content of gamma-aminobutyric acid of about 0.001 wt% to about 2.5 wt%, or about 0.05 wt% to about 2.0 wt%, or about 0.1 wt% to about 1.5 wt%, or about 0.5 wt% to about 1 wt%.

47. The method according to claim 45, wherein the composition has a dose of gamma-aminobutyric acid of 5 mg to about 150 mg, or about 10 mg to about 120 mg, or about 20 mg to about 100 mg, or about 30 mg to 80 mg, or about 40 mg to 70 mg, or about 50 mg to about 60 mg.

48. The method according to claim 47, wherein the weight ratio of the total gamma-aminobutyric acid to the total caffeine is about 1:40 to about 9:1, or about 1:30 to about 8:1, or about 1:20 to about 7:1, or about 1:10 to about 6:1, or about 1:5 to about 5:1, or about 1:4 to about 4:1, or about 1:3 to about 3:1, or about 1:2 to about 2:

1.

49. The method according to claim 48, wherein the weight ratio of total gamma-aminobutyric acid to total caffeine is about 1:5 to about 2:

1.

50. The method according to claim 49, wherein the composition has a total caffeine content of 0.001 wt% to about 5 wt%, or about 0.05 wt% to about 4 wt%, or about 0.1 wt% to about 3 wt%, or about 0.5 wt% to about 2 wt%, or about 1 wt% to about 1.5 wt%.

51. The method according to claim 49, wherein the gamma-aminobutyric acid is derived from a natural source, a biotransformation process, a fermentation process, an enzymatic process, a synthetic derivative, or any combination thereof.

52. The method according to claim 49, wherein the caffeine and / or gamma-aminobutyric acid are derived from a natural source, the natural source being a plant selected from the group consisting of coffee, tea, green tea, white tea, black tea, oolong tea, yerba mate, guayusa, yaupon, guarana, cocoa, cola, or any combination thereof.

53. The method according to claim 52, wherein the caffeine and / or the gamma-aminobutyric acid are each derived from the same or different natural sources.

54. The method according to claim 53, wherein the gamma-aminobutyric acid is derived from a natural source selected from vegetables or fruits, legumes, fermented products, grains, tea, or a combination thereof.

55. The method according to claim 54, wherein the composition further comprises a sweetener.

56. The aforementioned sweeteners include stevia and steviol glycosides, monk fruit and related mogroside compounds, monatin and its salts (monatin SS, RR, RS, SR), curculin, glycyrrhizic acid and its salts, thaumatin, monelin, mavinrin, blazein, hernandulcin, phyllodulcin, glycifylin, phlorizin, trilobatin, bayunoside, osrazine, polypodoside A, pterocarioside A, pterocarioside B, muclodioside, flomisoside I, and peria. The method according to claim 55, selected from the group comprising: ndolin I, abrusoside A, and cyclocarioside I; sugar alcohols, such as erythritol, sucralose, acesulfame potassium, acesulfame acid and its salts, aspartame, alitame, saccharin and its salts, neohesperidin dihydrochalcone, cyclamate, cyclamic acid and its salts, neotame, advantame, glucosylated steviol glycosides (GSGs), and combinations thereof.

57. The method according to claim 55, wherein the composition further comprises at least one additive.

58. The method according to claim 57, wherein the composition further comprises at least one functional component.

59. The method according to claim 58, wherein the composition is in a drinkable liquid form, a concentrated form, a dried form, or a semi-dried form.

60. The method according to claim 58, wherein the composition is a gum, gel, tablet, capsule, granule, cube, or dry powder.

61. The method according to claim 59, wherein the composition is a beverage selected from the group consisting of non-carbonated beverages, carbonated beverages, juice beverages, fruit juices, coffee beverages, tea beverages, milk beverages, dairy beverages, protein beverages, plant-based beverages, sports drinks, and energy drinks.

62. The method according to claim 61, wherein the composition has a Brix value of about 3 to about 25 degrees, or about 5 to about 20 degrees, or about 7 to about 15 degrees.

63. The method according to claim 53, wherein the composition further comprises a coffee product selected from the group consisting of coffee extract, coffee bean extract, coffee berry extract, coffee cascara extract, coffee berry juice, concentrated coffee, dried coffee, coffee dissolved in water, coffee oil, coffee aroma, dried green coffee extract, moist green coffee extract, pulverized coffee, ground coffee, roasted coffee, roasted and ground coffee, or any combination thereof.

64. The method according to claim 53, wherein the composition further comprises a tea product selected from the group consisting of a water-soluble tea product, a tea extract, concentrated tea, dried tea, tea leaves, tea aroma, green tea extract, concentrated green tea extract, or any combination thereof.

65. The method according to claim 44, wherein the composition is a manufactured food product.

66. The method according to claim 61, wherein the improvement in the human condition is selected from the group consisting of improved cognitive function, reduced mental fatigue, improved alertness, improved concentration, improved accuracy and / or speed of attention, improved accuracy and / or speed of ability, improved memory (e.g., speed and / or accuracy of working memory, episodic memory), improved mood, reduced stress, reduced anxiety, improved calmness, improved serenity, improved relaxation, improved mental ability, reduced headache, or any combination thereof.

67. The method according to claim 66, wherein the condition improves after a certain period of time following the administration, and the period is at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes, or at least about 150 minutes, or at least about 180 minutes, or at least about 210 minutes, or at least about 240 minutes, or at least about 270 minutes, or at least about 300 minutes.

68. The method according to claim 67, wherein the composition is administered to the human being at one time.

69. The method according to claim 68, comprising administering the composition to the human being once or more times a day.

70. A method for improving a person's condition, The above method is for a person who needs improvement in their condition. Approximately 5 mg to approximately 150 mg of gamma-aminobutyric acid, and This includes administering a beverage containing approximately 15 mg to approximately 200 mg of caffeine. A method in which the weight ratio of total gamma-aminobutyric acid to total caffeine is approximately 1:50 to approximately 10:

1.

71. The method according to claim 70, wherein the improvement in the human condition is selected from the group consisting of improved cognitive function, reduced mental fatigue, improved alertness, improved concentration, improved accuracy and / or speed of attention, improved accuracy and / or speed of ability, improved memory (e.g., speed and / or accuracy of working memory, episodic memory), improved mood, reduced stress, reduced anxiety, improved calmness, improved serenity, improved relaxation, improved mental ability, reduced headache, or any combination thereof.

72. The method according to claim 71, wherein the condition improves after a certain period of time following the administration, and the period is at least about 5 minutes, or at least about 15 minutes, or at least about 30 minutes, or at least about 60 minutes, or at least about 90 minutes, or at least about 120 minutes, or at least about 150 minutes, or at least about 180 minutes, or at least about 210 minutes, or at least about 240 minutes, or at least about 270 minutes, or at least about 300 minutes.

73. The method according to claim 72, comprising administering the beverage to the human being at least once a day.

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